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These Gluten Free Potato Wedges with garlic and chilli are the perfect side dish for any meal. Crispy potato wedges are baked in the oven then smothered in fried chilli, garlic and coriander with lashings of sea salt. The perfect gluten free side dish.
Baked potato wedges are one of those easy side dishes that go with everything – and they’re really easy to make gluten free.
My homemade potato wedges are baked to crispy perfection in the oven before being coated with garlic, chilli and coriander (cilantro).
Of course you can pass on the dressing if you want and have plain gluten free potato wedges, but garlic potato wedges with chilli are just the best!
Serve them as a side with dishes like my gluten free popcorn chicken, homemade gluten free beef burgers or my slow cooker lasagne recipe.
These crispy potato wedges also make an excellent side dish for a gluten free pizza and a great alternative to homemade oven chips.
Ingredients
There’s a full printable recipe card below, but for the shopping list you’ll need the following ingredients to make my gluten free garlic potato wedges:
- Potatoes: I find floury potatoes like King Edwards or Maris Piper potatoes are best. In the US you’ll want something like Yukon Gold or Russet potatoes.
- Vegetable Oil: This helps the potato wedges crisp up. You can use olive oil if you prefer.
- Red Chilli: Either use a fresh chilli and prepare it yourself or buy pre-chopped frozen or jarred chilli. You can omit this if you don’t like heat.
- Garlic: I use frozen chopped garlic for ease but you can use minced fresh garlic or garlic paste.
- Coriander: Use either fresh coriander (cilantro) or frozen. If you don’t like coriander you can swap this for parsley instead.
- Olive Oil: I use this for the coating on the wedges.
- Sea Salt Flakes: Maldon salt is my favourite for coating your wedges before serving.
These gluten free potato wedges are dairy free and vegan too, so you don’t need to make any extra swaps to avoid those allergens.
How to cut potato wedges
Cutting potatoes into wedges is very simple – here are some step-by-step photos to show you how to do it:
Step 1: Lay the potato on a chopping board (with the flattest side down, if there is one) and cut the potato in half lengthways.
Step 2: Take one of the potato halves and lay it cut-side-down. Cut this in half lengthways again.
Step 3: Cut each half diagonally towards the centre of the potato (as shown in the photo below) so you have 4 wedge-shapes. Repeat with the other half of the potato.
How to make gluten free potato wedges
Once you have cut your potatoes into wedge shapes, here is how to turn them into the best gluten free crispy baked potato wedges ever!
Preheat the oven to 220’C / Fan 200’C / Gas Mark 6. Pour 1-2 tbsp vegetable oil into a large roasting tin and set to one side.
Cut the potatoes into wedges (as further detailed in the section above) by cutting them in half lengthways. Next lay each half flat (cut side down), cutting in half again.
Finally, cut diagonally into the centre on each side of the first cut. You should end up with 8 wedges per potato.
Add the wedges to the roasting tin, sprinkle with sea salt and toss to coat. Spread the wedges out as much as possible.
Place in the oven for 35-40 minutes, giving them a bit of a shake to turn the potatoes after about 25 minutes.
When the potatoes are nearly done, add the olive oil to frying pan and place on a low heat. Add the chilli, garlic and coriander and fry for 2-3 minutes. Turn off the heat.
Remove the potatoes from the oven and loosen them from the bottom of the pan.
Pour over the chilli/garlic/coriander mix, sprinkle with some more sea salt and toss to coat completely. Serve straight away while the gluten free potato wedges are nice and hot.
Serving Suggestions
Need some ideas for what to serve with my gluten free potato wedges? Here are some of my favourite recipes that are great with garlic and chilli wedges:
- Air Fryer Buttermilk Fried Chicken
- Gluten Free Beef Burgers
- Chilli Con Carne
- Gluten Free Nachos
- Ground Chicken Burgers
- BBQ Prawn Kebabs
- Slow Cooker Campfire Stew
- Gluten Free Fish Goujons
- Greek Salad (for loaded wedges!)
I also love serving gluten free potato wedges up with some of my favourite sauces for dipping, including:
- Homemade Tomato Salsa
- 4 Ingredient Guacamole
- Pineapple and Avocado Salsa
- Homemade Pesto (mixed with mayo is delicious!)
However you enjoy these gluten free potato wedges, I’d love you to let me know in the comments! I’m always after inspiration for new gluten free dinners.
Frequently Asked Questions
Here are some FAQs about this potato wedges recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
This homemade potato wedges recipe is completely gluten free, but some shop-bought varieties are not. A lot of frozen potato wedges have coatings containing wheat flour, or have a ‘may contain’ warning for wheat. Always double check the packaging when looking for gluten free potato wedges.
There are a few tips and tricks to ensure you get crispy potato wedges. Firstly, always preheat the oven and get it nice and hot. Secondly, don’t skimp on the oil and thirdly, give your potatoes enough space. If the tray is too crowded, spread them across two baking tins so they have more space to release moisture and crisp up in the oven.
Yes you can! To air fry potato wedges simply oil the air fryer basket with some spray oil, then tip the potato wedges in. Make sure you spread them out well – you may need to cook them in batches. Cook at 200C (392F) for around 30 minutes, shaking half way through to ensure they don’t stick. Serve when hot and crispy.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Potato Wedges
Ingredients
- 1 kg potatoes
- 1 tbsp vegetable oil
- 1 red chilli, deseeded and finely chopped
- 2 tsp chopped frozen garlic
- 2 tsp chopped frozen coriander
- 1 tbsp olive oil
- Sea salt flakes
Instructions
- Preheat the oven to 220'C / Fan 200'C / Gas Mark 6. Pour 1-2 tbsp vegetable oil into a large roasting tin and set to one side.
- Cut the potatoes into wedges by cutting in half lengthways, laying each half flat (cut side down), cutting in half again and then cutting diagonally into the centre on each side of the first cut. You should end up with 8 wedges per potato.
- Add the wedges to the roasting tin, sprinkle with sea salt and toss to coat. Spread the wedges out as much as possible and then place in the oven for 35-40 minutes, giving them a bit of a shake to turn the potatoes after about 25 minutes.
- When the potatoes are nearly done, add the olive oil to frying pan and place on a low heat. Add the chilli, garlic and coriander and fry for 2-3 minutes. Turn off the heat.
- Remove the potatoes from the oven and loosen them from the bottom of the pan. Pour over the chilli/garlic/coriander mix, sprinkle with some more sea salt and toss to coat completely. Turn out into a serving dish and serve up with some garlic mayo for dipping.
Notes
- Storing: Check out the Frequently Asked Questions above this recipe card for storage instructions, including freezing.
- Serving Suggestions: I have lots of great ideas for recipes to serve these gluten free wedges with, in the blog post above.
- Step-by-Step Photos: Scroll up for some handy photos showing you exactly how to make these gluten free potato wedges and also how to cut potatoes into wedges.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Slow Cooker Lasagne!
Nutrition
More potato side dishes
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