Jun 262014

Potato Wedges

Most commercially available potato wedges are coated in wheat flour. My kids were really missing one of their favorite foods, so I adapted this recipe to serve our needs. They’re a great alternative to French fries.

Potato Wedges


  • 2 pounds potatoes, about 4 large or 6 medium
  • 3 tablespoons rice flour or 1/4-cup oat flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil


Preheat oven to 450°. Measure the oil into a 9 by 13-inch rectangular baking pan. Swirl it around so that it covers the pan evenly. Set aside.

Scrub the potatoes and cut each into 8 long wedges. In an empty rice cake bag or a waxed paper cereal bag combine the rice flour and seasonings. Shake to blend. Place the potatoes, a few at a time, into the bag. Close the top and shake the potatoes to coat them with the seasoning mixture. Arrange the coated potatoes, skin side down, in the oiled pan. Continue until all of the potatoes are coated. Bake the potatoes at 450º for 35 to 40 minutes. Serve hot. Makes 6 servings. My family raves for these things.

Assuming 6 servings.

Per Serving: 182 Calories; 5g Fat (23.6% calories from fat); 4g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 188mg Sodium.

Calories by Percentage: 24% Fat; 69% Carbohydrate; 8% Protein.

Exchanges: 2 Grain(Starch); 1 Fat.

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