Paleo Crispy Fried Potato Wedges
Get ready to indulge in the ultimate paleo-friendly comfort food with these golden, crispy fried potato wedges! Perfectly seasoned with a blend of paprika, garlic powder, and sea salt, these russet potatoes are baked to perfection, giving you a crunch that rivals traditional fried recipes without any guilt. Coated in tapioca starch for extra crispiness and finished with a sprinkle of fresh parsley, these wedges are not only gluten-free but also packed with flavor. Ideal as a snack, appetizer, or side dish, they pair beautifully with your favorite dipping sauces while remaining true to your clean-eating goals. Easy to prepare and ready in just 45 minutes, this recipe is sure to become your go-to for satisfying paleo cravings! Optimize your meal with this crowd-pleasing paleo crispy potato wedge recipe today!
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Recipe Information
Ingredients
- 4 pieces medium russet potatoes
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 2 tablespoons tapioca starch
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.
Cut each potato into wedges by first halving it lengthwise, then cutting each half into 3-4 wedges, depending on the size of the potato.
In a large bowl, combine the potato wedges, olive oil, sea salt, paprika, garlic powder, ground black pepper, and tapioca starch. Toss everything together until the potatoes are evenly coated with the oil and spices.
Line a large baking sheet with parchment paper or a silicone baking mat. Spread the potato wedges out in a single layer with the cut side down. Ensure they do not overcrowd, leaving space between each wedge for even cooking.
Place the baking sheet in the oven and bake for 15 minutes. Remove from the oven and use a spatula to flip each wedge over.
Return the baking sheet to the oven and continue baking for an additional 15 minutes until the wedges are golden brown and crispy.
Once done, remove the potato wedges from the oven. Let them cool slightly, then transfer them to a serving dish.
Sprinkle the freshly chopped parsley over the potato wedges before serving.
Serve hot as a side dish or enjoy on their own with your favorite dipping sauce.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 9.3 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 4853 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
