Thursday, April 10, 2014

Healthy Seasoned Potato Wedges (Gluten Free)



Ok so these are out of control good.  I was really craving "mojo" fries last night, but didn't really want to go for the deep fried version at the grocery store.  The picture above is not my own since they went too fast to snap a photo!! But you get the idea.  And if you ever went to a high school near a grocery store, you'll know why these things take you back to the 90's!!  Super easy, much healthier than the store bought version, and just as delicious (if not more!).

Ingredients:

3 medium sized russet potatoes
2 tbsp Three Farmers camelina oil (I used the Garlic & Chili, but Original would also be awesome)
1 tbsp seasoning salt
2 tbsp corn meal
2 tbsp corn starch

Directions:

Preheat oven to 420 F, and prepare a baking sheet with aluminum foil or parchment paper.  Slice potatoes in to thin wedges (the thinner they are the crispier the edges so cut them according to your preference), and place in a large mixing bowl.  Add toss the potatoes in the camelina oil, ensuring they are all well coated.  Add the seasoning salt, cornmeal and corn starch and toss until the wedges are well coated.  Turn potatoes out onto the baking sheet and disperse evenly to ensure maximum crispiness on all fries!  Put in to oven and bake for about 1/2 an hour or until very crisp.  I didn't need to turn mine at all, but do so if you feel the need.  Serve with Greek yogurt for dipping and enjoy!