Gluten-Free Potato Wedges
By the Gluten Free Recipes team ·
Crispy on the outside and tender on the inside, these seasoned potato wedges are a crowd-pleasing side dish. Infused with savory herbs and a hint of garlic, they offer a satisfying crunch with every bite.
At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 7 ingredients — including potatoes, extra virgin olive oil, paprika — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Potato Wedges: When preparing this salads and sides recipe, while this recipe is inherently free from gluten, always ensure that your cooking environment and utensils are clean and free from any residual gluten. Check the labels of all packaged ingredients, such as spices, to confirm they are certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Potato Wedges: This recipe is naturally gluten-free, relying on potatoes and spices. Always ensure your spices and any added ingredients are certified gluten-free.
Ingredients
- 4 medium potatoes (like Russet or Yukon Gold), scrubbed clean
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp dried rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Cut each of the scrubbed potatoes lengthwise into wedges, aiming for about 8 wedges per potato. Ensure the wedges are roughly the same thickness for even cooking.
- 2
In a large bowl, combine the extra virgin olive oil, paprika, garlic powder, dried rosemary, salt, and black pepper. Whisk these seasonings together until well incorporated, creating a fragrant spice blend.
- 3
Add the potato wedges to the bowl with the seasoned oil. Toss them thoroughly for about 1-2 minutes, ensuring each wedge is evenly coated with the spice mixture. The potatoes should look glossy and well-seasoned.
- 4
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they are not overlapping. This allows for maximum crispiness and even browning. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and fork-tender.
- 5
Once baked to perfection, remove the potato wedges from the oven. Let them cool slightly on the baking sheet for a minute or two before serving. They should be wonderfully crispy on the exterior and soft within.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Dress salads just before serving to keep the greens crisp; keep dressing separate if making ahead.
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