Recipe: Addictive Potato Wedges

There was some chicken and a vegetable of some kind... blah blah let's get to the important part -- the roasted potatoes.

Yep, this one's a keeper.

I tried something new here. Well technically it was old, actually. I used to toss potato wedges in corn starch before roasting them back in the day. Corn is still on Julia's you-know-what list, and I just forgot.

These were sexy potatoes. The kind that Gollum would call precious and refuse to share with others. You see in the photo there how few are left on the pan? That's because John and I had to restrain ourselves long enough to take this picture. It was hard; there almost wasn't one. We ate them with our fingers while standing in front of the oven.

Here's what you're to do:
Recipe: Addictive Roasted Potato Wedges

All the red potatoes you can find
2-3 tablespoons olive oil
2-3 tablespoons gf flour, or tapioca starch, or corn starch
garlic powder
a wee dash or two of paprika (omg - wild!)
s&p

Turn the oven to 375 and line a baking sheet with foil and parchment.

Scrub potatoes, slice into wedges, and stick in a big bowl. Add in everything else and mix very well. Pour out onto roasting sheet and make sure none of the taters aren't touching each other - they won't get that deep luscious char if they're too close. Roast until brown and lovely, about 40-45 mins.