One of my favorite things about Whole30 is taking foods that are thought of as boring and making them a really delicious component of a meal. The Whole30 Potato Wedges will keep you coming back to the kitchen over and over. My family has missed grilling out with burgers, fries, beans, and corn since summer has left us! I thought it would be fun to make one of our summertime favorites- potato wedges- over and transform it into a Whole30 compliant side dish to accompany our big green salad and my favorite Southwestern Turkey Burgers!
My favorite french fries from restaurants are equal parts salty and spicy and have a great CRUNCHY exterior. To achieve the right spice level I added Sea Salt to our recipe- the grain is bigger than normal table salt and tends to be stronger- and paprika.
The crispiness comes from two steps: 1. Coating the wedges indicidually in the spice and oil rub. This ensures the each side of each wedge has the potential to crunch. 2. Broiling them. You have to keep a close eye on the oven when broiling so as to not over do it. Broil one side, take the wedges out of the oven, flip them over, and broil the other side. Get them out just as they are turning brown and starting to bubble.
For an extra layer of flavor, I add a 1/2 Cup of chopped parsley to the potatoes after they have started to cool. You could also add a nice truffle oil! I hope you love these Whole30 Potato Wedges as much as we do!
- 5 large unpeeled russet potatoes
- 5 tablespoons olive oil
- 4 clove garlic, minced
- 1 teaspoon dried rosemary- smash into very fine pieces
- 1 teaspoon dried thyme
- 2 teaspoons Kosher Salt
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon paprika
- 1/2 C. Chopped Parsley
- Turn oven to 425 Degrees
- Line baking sheet with Aluminum foil
- In a large bowl, combine olive oil with spices and whisk until blended together
- Cut the potatoes in half length wise and place the flat side on bottom down on the cutting board. Cut each half into 5 pieces and add wedges to bowl with oil and herbs
- Toss potato wedges with your hands until sufficiently coated
- Lay the potato wedges on baking sheet placing the cut side down.
- This is the important part ** DO NOT let wedges overlap at all. Make sure they have breathing room and space around each other**
- Bake for about 25 minutes, or until tender and lightly golden brown.
- Flip Potatoes and continue to cook for 5-7 minutes
- Broil potatoes for 1-2 minutes until desired level of crispiness is reached
- Remove baking sheets from oven, and allow potatoes to cool for at least 5 minutes before serving.
If you’re thinking about doing a Whole30, join my Facebook Accountability Group! I will be posting recipes and meal, humor, and encouragement for those who need it!