Red Potato Salad With Dill

Crispy Red Potato Wedges

Crispy Red Potato Wedges

Ingredients

Makes 6 :Servings

Prep: 5 minutes

Cooking Time: 30 minutes

Serving size 1/6 of recipe

Calories 125 Protein 2 g Carbohydrates 19 g Fat 5 g Fiber 2 g Sugar 2 g Sodium 409 mg

• 4 large red potatoes or sweet potatoes (about 11/2 pounds)
• 2 tablespoons melted coconut oil or avocado oil
• 1/2 teaspoon black pepper
• 1 tablespoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• sea salt and black pepper
• garnish: red pepper flakes

Method

1. Preheat the oven to 450°F
2. Line a baking sheet with parchment paper
3. Slice the potatoes in half, then cut each half into 6 wedges
4. You should end up with 48 wedges
5. Place the potato wedges in a large pot and fill the pot with water until they are slightly covered
6. Bring the water to a boil and cook the potatoes for about 10 minutes
7. You should be able to pierce the flesh with a fork, but the potatoes should still be very firm
8. Drain the potatoes and lightly pat them dry with a paper towel before placing them in a large bowl
9. Add the coconut oil and seasonings, then gently rub and toss the potatoes until all the pieces are coated
10. Place the potatoes on the prepared baking sheet and roast them for 20 to 25 minutes, until golden brown and crispy
11. For best results, shake the baking sheet to flip the potatoes after 10 minutes, then bake :For the remaining time
12. Season to taste with salt and black pepper