A delicious (and ridiculously simple) side dish for all kinds of meals, always very popular with my friends! This is one recipe where I like to leave on the potato skins – they go lovely and crispy.
This recipe is easily modified to be gluten-free, just use brown rice flour in place of the regular flour!
Prep time: ~45 minutes
- 6 large potatoes (preferably red), washed and sliced into wedges.
- 2 cloves garlic, peeled and finely minced.
- 1 tbsp flour.
- 1 tsp paprika.
- 1-2 tbsp olive oil.
- 1 small bunch parsely, finely chopped.
- fresh lemon juice (optional).
Preheat the oven to 425 F (220 C).
Line a baking sheet with parchment paper. In a large bowl, mix the potatoes with a tiny bit of olive oil, then the garlic, paprika, flour, salt, and pepper.
Toss the coated potatoes in some more oil, then tumble them out onto the tray, spreading them out so there’s only one layer.
Pop them in the oven for 30-40 minutes, giving them a quick flip about halfway through the cooking.
When they come out of the oven, give them a quick toss with the chopped parsley and a tiny squeeze of lemon juice (if desired). Enjoy!