Since the onset of my struggles with gluten earlier this year, I have learned to satisfy my cravings for carbs in a variety of ways. Potatoes are definitely one of the vehicles that delivers this carb satisfaction – though I’ve always had an affinity for potatoes. We are Midwesterners, after all!

I recall thoroughly enjoying wedge potatoes from the deli often as a child; the crispy outside + the fluffy insides covered in copious amounts of salt + seasonings…they were the ultimate comfort food. I wanted to recreate them in a healthier version that was gluten free, and did so completely unintentionally the other evening.

The end-result was an evening where my two blonde babes and I sat around the dinner table on a mommy/daughter date night and devoured said potato wedges in a state of giggles and bliss. While the recipe is perfectly satisfying, the memories of that night spent with my girls will be the one I think of every time I make these going forward.

The key to the wedges turning out with the crispy exterior and fluffy inside is the ice bath. When it comes to your seasonings of choice, I recommend using what you love most. For me, it was a combination of garlic, salt, pepper + dill. Happy cooking, friends – from my kitchen to yours.

Yields approximately 24-30 wedges.

Ingredients:

• 4 medium sized organic potatoes, peeled and cut into equal sized wedges.
• ½ cup organic corn starch
• 1 tsp garlic salt
• 1 tsp black pepper
• ½ cup organic Extra Virgin Olive Oil, divided
• 1 garlic clove, cut in half
• Salt + Pepper for seasoning
• 1 tbsp fresh dill, chopped

Method:

1. Soak the peeled + diced potato wedges in an ice water bath for 1 hour.
2. Preheat oven to 425. Line a baking sheet with parchment paper + set aside.
3. Combine the corn starch, garlic salt + pepper in a medium sized bowl and stir. Strain the potatoes and toss them in the seasoned corn starch. (I gently tapped each coated wedge on the side of the bowl to ensure they were not over coated before placing them on the lined baking sheet.)
4. Bake 20 minutes on the center rack of the oven. Remove and lightly drizzle the wedges with 1 tbsp of the EVOO. Return to the oven for 10 minutes.
5. In a large sauté pan on your stovetop, heat the remaining EVOO (the ½ cup less 1 tablespoon) over medium high heat. Add the garlic clove and sauté for 1-2 minutes to season the oil. Remove the garlic clove from the oil + discard prior to pan frying the potatoes.
6. Sauté the wedges in small batches until each side is a light to medium golden brown. Place the batches on a paper towel lined plate + season immediately with salt and pepper.
7. Transfer to a serving plate or bowl and garnish with chopped dill. Serve immediately.