Serves: 4
Total Calories: 118
Preheat oven to 425°F.
Cut potatoes into wedges. (It's easiest to just slice them in half and then into triangular shapes.) Wash them in cold water. To remove some of their starch, place them in a large bowl of cold water and let them stand for 15 minutes.
Spray a cookie sheet with nonstick cooking spray.
Drain the potatoes and dry them with a paper towel. Toss them with oil and seasoning of choice.
Lay the wedges onto the cookie sheet in a single layer. Bake them for 20 minutes, turning after 10 minutes to brown both sides.
Serve with ketchup, mustard, or fry sauce.
*Try garlic salt, seasoning salt, dry ranch powder, Salad Supreme, or Montreal. Just make sure that any spices you are using are gluten free.
This Potato Wedges recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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