Flavour packed and super crisp on the outside with a tender, fluffy inside, this baked potato wedges recipe is quick, easy and are the perfect side to just about any meal.
Do you want toast or hash browns for breakfast? Would you prefer a sandwich or a baked potato? Do you like croutons more than roasties?
Potatoes or bread is a character-defining question. And I hate to think what it says about me as a gluten-free baking blogger, but in a life or death situation, I’d choose potatoes. I cannot emphasize to you enough how much I love potatoes! And the thing I love about them the most is that I can shove them in the oven, with minimal seasoning, crank the heat up and have a delicious side in under 30mins.
And it’s for this exact reason that I make this baked potato wedges recipe at least once a week! They are unbelievably simple, super tasty and go with just about any meal.
To keep them gluten-free I use chickpea flour combined with my favourite spices, which gives the wedges that classic, flavour-packed, crisp coating. These are perfect served in a sharing bowl loaded with your choice of toppings and melted cheese or added to your favourite buddha bowl.
What do you need to know before you make this recipe?
This a quick, easy recipe for any day of the week. Customise the spices as you see fit and chuck them in the oven while you prep the rest of your meal.
I’ve included all the additional notes for this gluten-free baked potato wedges recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
- 1 tsp. smoked paprika
- 1 tsp. garlic powder or granules
- 1 tsp. onion powder or granules
- 3 Tbsp. chickpea flour
- 1 tsp. fine sea salt
- 2 Tbsp. olive oil, divided
- 1 kg. / 2.2 lbs. starchy potatoes, washed
- 1 tsp. fresh rosemary, finely chopped
Preheat the oven to 200C/390F and line a large baking tray with baking paper.
Combine the smoked paprika, garlic powder, onion powder, chickpea flour and salt and mix well.
Cut the potatoes into wedges, transfer them to a large bowl and add one tablespoon of the oil. Give the bowl a good shake to coat the potatoes with oil, add the seasoning and then shake again until the potatoes are well coated.
Place the wedges on the baking tray, evenly spaced apart, drizzle with the remaining oil and sprinkle with rosemary. Bake for 30mins, turning the wedges on the tray halfway through.
NOTES: Baked Potato Wedges
Obviously, I have strong feelings for potatoes! Above all other carbs, potatoes are my one true love, but potatoes also happen to be on the dirty dozen list and absorb pesticides like a sponge.
While the best kind of potato to use for wedges is a starchy variety, like Russet or Yukon Gold potatoes, I more so recommend buying organic potatoes than a specific variety.
Potatoes are usually very affordable to buy organic and often end up getting discounted.
If you can’t get organic potatoes, peeling your potatoes is a good way to reduce some of that chemical load.
I use chickpea for these baked potato wedges because it gives them that classic ‘battered’ characteristic without any additional ingredients. If you don’t have chickpea flour, you can sub it for all-purpose gluten-free flour, but it won’t be quite the same.
You can use whatever spices you fancy for this recipe. Turmeric and black mustard seeds for Aloo Gobi inspired potato wedges, mixed herbs instead of smoked paprika for Mediterranean style wedges or just salt and pepper, the options are endless.