Crispy Seasoned Potato Wedges | PALEO, Whole30

My favorite kind of recipes are the ones that make me forget that I'm doing a round of Whole30, or even eating clean for that matter.  They take real food ingredients & make them taste delicious and satisfying.  Cleaned up comfort food, I guess!

And there are few things more tasty than some hot, crispy fries that have just been salted- am I right!?  Find something delicious & nutritious to dip them in- maybe a dairy free ranch dressing or a sugar free ketchup (or this amazing dip I have coming to the blog soon...) and you're all set!  

These are any easy side dish that hardly require a recipe.  Season to your liking, drizzle with some avocado oil (my favorite flavor & awesome for roasting), bake to perfection, & enjoy!

With the Super Bowl upon us, how good would a big tray of these be for your guests!?  They won't know they're eating clean, and you can enjoy right along with them!  

And if you're just looking for a weeknight addition to your dinner plate, easy!  Serve these up with some lettuce-wrapped burgers & caramelized onions, or grilled BBQ chicken & broccoli apple slaw.  

I like these extra crispy so I leave mine in for a few extra minutes at the end.  But keep an eye on them & bake them to your liking!  You can't really go wrong with these seasoned wedges.

Enjoy!

Ingredients:

• 2 medium russet potatoes
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• optional:  1/4 tsp chipotle chili powder
• avocado oil, enough for a light drizzle

Tools Used:

• cutting board
• sharp knife
• rimmed baking sheet
• parchment paper (this roll lasts forever!)

Directions:

1. Preheat the oven to 400ºF.  Line a baking sheet with parchment paper.
2. Slice the potatoes into wedges up to 1/4" thick.
3. Lay them out on the parchment lined baking sheet, flat and not touching one another.
4. Sprinkle with seasonings (I like to eyeball it & shake the spices right out of the containers- but you can premix & measure your spices if you'd like!)
5. Drizzle the wedges with a light coat of avocado oil.  
6. Transfer to the oven & bake for 30 to 35 minutes, maybe more depending on your oven & how crispy you want your wedges!
7. Add an extra sprinkle of sea salt, & serve hot!

*Notes:

• You can substitute sweet potatoes or Japanese sweet potatoes in this recipe if you prefer them over russet.
• Try mixing up your spices for different flavor combos:  cinnamon-chili, ranch, paprika chive, etc!