Smoked Paprika and Garlic Wedges


Who can resist a tasty potato wedge?

The benefits of these are the fact that they are gluten free and use a minimal amount of fat.

Served with some sour cream to dip or as a side they really are a treat!

Serves 4-6.


1.4 kg potatoes, skin on, cut into wedges

2 tablespoons smoked paprika

4 large cloves garlic, chopped roughly

2 tablespoons oil

salt and pepper


Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, combine the paprika, garlic, oil, salt and pepper.

Add the potatoes and make sure that they are all covered in the red oil, using your hands is the easiest way of doing it.

Lay the wedges on the prepared baking sheets and pop into the oven, bake for around 20 minutes and then turn all of the wedges.

Bake again for 20 minutes, turn again and bake for a further 15-20 mins until fully cooked and crunchy.


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