Two-Tone Potato Wedges {Gluten-free}

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Yields 6-8

If you need to cook dairy-free, just omit the Parmesan. These will still be delicious!


  • 2 large Idaho Russet Potatoes
  • 1 large sweet potato
  • 2 T. olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. pepper
  • 2 Tbsp. grated or shredded Parmesan cheese
  • 3 garlic cloves, minced


  1. Place a large Ziploc bag in a bowl to hold it upright. Into the bag, add the oil, sea salt and pepper.
  2. Scrub potatoes but do not peel. Cut each potato into about 16 wedges. Add potatoe wedges to the Ziploc bag. Seal bag and shake to coat. (I usually do more than "shake", use your fingers to move potatoes around from the outside of bag to get good coverage of all the seasoning.
  3. Line a 15x10x1" baking pan (a jelly roll pan) with aluminum foil. Lightly spray the foil with cooking spray.
  4. Arrange the potato wedges in a mostly single layer covering the pan.
  5. Bake, uncovered, at 425° for 20 minutes. Turn the potatoes; sprinkle with Parmesan cheese and minced garlic.
  6. Bake 20-25 minutes longer or until golden brown.


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