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If you need comfort food in your life, look no further than these crispy, gluten free potato wedges with garlic and chilli.
These crispy potato wedges are smothered in chopped chilli, garlic and coriander with lashings of sea salt.
They’re perfect served up as a hot snack or as a side-dish to any meal.
I think they’d go amazingly served up with gluten free popcorn chicken for the perfect comfort food.
They also make an excellent side dish for a gluten free pizza, trust me – you have to try it.
Whether you eat them with something or just love potatoes and want the most amazing gluten free potato wedges ever, these are the dream.
The best baked potato wedges
Making crispy baked potato wedges is really simple and they’re naturally gluten free and dairy free.
In fact, these gluten free potato wedges are accidentally vegan too.
Smothering them in chilli, garlic and coriander oil just tops off these already crispy and delicious wedges.
I do sometimes like to add a little bit of parmesan cheese on top once they’re done, just to finish them off.
But on their own they’re perfect – such a tasty accompaniment to any meal, whether it’s a summer salad or some winter comfort food.
These are a year-round recipe you can enjoy and also a great way of using up leftover potatoes.
If your potatoes start sprouting don’t worry – simply trim off the sprouts and they’ll be absolutely fine to turn into crispy wedges.
Ingredients
There’s a full printable recipe card below, but for the shopping list you’ll need:
- 1kg 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
Of course if you want to, you can easily adjust the quantities of this recipe.
I find around 1kg of potatoes will serve four people as a side dish, but feel free to make more of less depending on your needs.
Most potatoes work well in this recipe, and I usually just use a basic white potato.
You could try them with sweet potato too, though you may find they don’t quite crisp up as much.
For the herbs I tend to use frozen garlic and coriander (and chilli if I have it) as it’s something I always have in stock.
But you can easily use fresh ingredients too – both work really well.
If you don’t like coriander, you can either omit it entirely or use freshly chopped parsley instead.
Tips for the best potato wedges
For starters, always make sure to preheat the oven before popping the potatoes in it.
This will ensure they go nice and crispy as soon as they start cooking!
I usually leave the wedges to bake for around 25 minutes before I try to turn them – don’t worry too much if some stick.
If any of the wedges break they will crisp up even more as you continue to cook them.
The time given on this recipe is a guide depending on the size of the wedges you cut.
You’re aiming for nice, golden wedges which have started to go crispy and brown on the edges.
My gluten free potato wedges recipe
These gluten free potatoes would serve four people as a side, or two as a main dish (or if you’re feeling hungry!).
You could load them up with melted cheese or crumbled feta for the perfect, carb-heavy treat.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Potato Wedges with Garlic and Chilli
These gluten free potato wedges and delicious and crispy, with a garlic, chilli and coriander dressing. Gluten and dairy free.
Ingredients
- 1kg 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
You can use fresh garlic (2-3 cloves) and fresh coriander if you prefer, I just find it much easier to keep it in stock in the freezer!
If you aren't a coriander fan, try using fresh parsley instead.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 437Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 25mgSodium: 664mgCarbohydrates: 61gFiber: 6gSugar: 4gProtein: 15g
NEED SOME MORE GLUTEN FREE INSPIRATION?
Want to have a go at some of the other gluten free dinner recipes on the blog?
Give some of these other gluten free meals and sides a try and see what you think!
There are plenty to choose from – here are a couple of easy gluten free dinner ideas to get you going:
- Slow cooker chicken noodle soup
- Herb-crusted salmon tray bake
- Carrot, Lentil and Red Pepper Soup
- Mexican frittata recipe
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
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LIKE THIS Gluten Free Potato Wedges RECIPE?
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