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I kind of made these on the fly, and they were easy to make and I would probably recommend a couple changes from how I originally made them.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.
I don't know what else to do but steal this recipe from www.skinnytaste.com. During a recent trip to Toronto to visit family, Amanda's sister had us over for dinner. She made us the most amazing gluten free lasagna with butternut squash instead of noodles. Like come one, look at this!
I couldn't get enough of it! It was delicious, from the butternut squash noodles to the sauce she prepared to go with it. I had seconds! And in some hurried rush with the kids, I probably had thirds forgetting I had seconds! :-)
14 oz Italian chicken sausage, casing removed 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 (28 oz can) crushed tomatoes 2 tbsp chopped fresh basil black pepper, to taste 1 large butternut, peeled (3 lbs) 1 cup part-skim ricotta 1/4 cup Parmigiano Reggiano 2 tbsp chopped parsley 1 large egg 16 oz (4 cups) shredded part-skim mozzarella cheese
In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.
Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A. To do this, you have to slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin (be careful) or a sharp knife.
Preheat oven to 375°F.
In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix. In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.
Bake covered 30 minutes.
Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes. Let stand about 5 – 10 minutes before serving.