Crispy Gluten-Free Mojo Potato Wedges with Tangy Yogurt Dip

Ingredients

1 cup gluten-free chicken breading mix
4 large potatoes, washed and cut into wedges
1 teaspoon paprika
1 teaspoon salt
1/2 cup gluten-free yogurt
2-3 tablespoons oil, for baking or frying

Instructions

Preheat and Prepare:

If baking, preheat your oven to 400°F (200°C).
Bring a pot of water to a boil, then add the potato wedges. Cook for about 5 minutes until they’re slightly tender. Drain and allow them to cool.
Season the Potatoes:

In a large mixing bowl, combine the gluten-free chicken breading mix, paprika, and salt.
Toss the cooled potato wedges in the seasoning mixture, ensuring each wedge is evenly coated.
Cook the Wedges:

Baking Method: Arrange the coated potato wedges on a baking sheet lined with parchment paper. Drizzle or lightly spray with oil. Bake for 25-30 minutes, turning them halfway through, until they’re crispy and golden.
Frying Method: Heat the oil in a deep frying pan over medium heat. Fry the potato wedges in batches for 3-4 minutes per side, until they’re golden brown and crispy. Drain on paper towels.
Make the Yogurt Dip:

In a small bowl, whisk together the yogurt, a pinch of salt, and a dash of paprika. Adjust seasoning to taste.
Enjoy.

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