June 10, 2016
Dinner, Side Dishes, Vegetables,
Garlic, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian more
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"These crispy potato wedges are roasted in coconut oil with ginger, garlic, parsley, turmeric and cayenne. Making them delicious, and healthy to boot! From Shanna Mallon."
Preheat oven to 475F degrees and line a baking sheet with parchment paper.
Slice the potatoes vertically into eight wedges each (halve the potatoes vertically, halve those halves, halve again) and toss them in a bowl with the coconut oil, grated garlic, grated ginger, chopped parsley, turmeric, salt and cayenne pepper.
Use your clean hands to get everything really well coated and covered, the coconut oil softened and the herbs and spices distributed throughout.
Spread the mixture on the prepared baking sheet, making one single layer of potatoes, and bake 30 to 40 minutes, tossing potatoes with a spatula once halfway through.
Serve warm, adding additional salt to taste, if needed
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Everybody gobbled up these potatoes including the kiddo! She even requested I make them again soon. I used a combination of Yukon gold and small red potatoes. The Yukons I was able to cut into wedges but the red potatoes I could only cut in half due to their size. I warmed up close to 3 tablespoons of coconut oil and added it to a mixing bowl along with the spices, dried parsley (because I was afraid fresh parsley would just burn at that high of heat), one clove garlic, reduced the amount of gingerroot so it wouldn't be too spicy for the kiddo. I also replaced some of the turmeric with freshly grated turmeric. Tossed well to coat then roasted the spuds under 30 minutes. We made tacos out of them for our Taco Tuesday: local whole wheat tortillas, topped with homemade leftover coleslaw and a quick scattering of crumbled feta cheese. Crispy and addicting! Prepared for the FTT game.