Ingredients
1 cup plain yogurt
4 large potatoes, scrubbed and cut into wedges
1 cup gluten-free chicken breading mix (or gluten-free breadcrumbs)
1 teaspoon paprika
1 teaspoon rock salt (or sea salt)
Cooking spray or olive oil
Instructions
Preparation: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Coating Preparation: In a mixing bowl, combine plain yogurt with paprika and rock salt. Stir until smooth and well mixed.
Coating Process: Place gluten-free chicken breading mix (or breadcrumbs) in a separate bowl. Dip each potato wedge into the yogurt mixture, ensuring it’s evenly coated. Then, roll the coated wedge in the breading mix until fully covered.
Baking: Arrange the coated potato wedges in a single layer on the prepared baking sheet. Lightly spray or drizzle olive oil over the wedges for crispiness.
Cooking: Bake in the preheated oven for 30-35 minutes, turning halfway through, until the wedges are golden brown and crispy.