I don't often share original recipes. Usually, I've adapted a recipe from another blogger, or a cook book like America's Test Kitchen.
But this, proud to say original and is in the best! And by the best, I mean, the only ones I've ever made :-) I kind of made these on the fly, and they were easy to make and I would probably recommend a couple changes from how I originally made them.
Wedges in restaurants are typically not gluten free because they are dredged in flour and seasoning salt.
So I thought, why not use another starch, and try this out at home myself.
Club House gluten free potato starch
a roasting pan
large zip lock bag
Amanda cut the potatoes into wedges for me, and then ran them under water to try and get some of the starchy nice out of them, so they don't get too moist. She learned that from watching the Food Network.
Toss the wedges in vegetable oil
In a ziplock I mixed in 1/2 cup of the starch and a couple table spoons of the seasoning salt. This was tough to get a good ratio. I could have gone a little lighter on the seasoning salt.
Place small batches of the wedges in the ziplock bag and shake to coat. Place wedges on roasting pan.
I sprayed the wedges with an oil mist can just to ensure they got a little more crispy. You can see in the photo where the mist didn't hit because the starch was still a little loose.
Bake in an oven at 425 for 45 to 60 minutes or until golden brown. Poke with a fork to ensure the potato is cooked.