3 Ingredient Crispy Potato Wedges (gluten free)

Are you a french fry snob like me?

Fries are one of my favourites… but they better be greasy, salty and flavourful or else i’m out!


And as part of the french fry family… it’s so hard to find a delicious crispy potato wedge that is gluten free! Thanks to my friend Rhiannon - I’ve been living my potato wedge dream :) I can’t stop making these! So glad she shared the secret to the perfect crispy potato wedge.

I hope you like them as much as I do!


1 tsp of truffle infused olive oil (feel free to use what ever kind of oil you like)

300 g of yellow fleshed potatoes

fresh rosemary, finely chopped

onion salt

garlic powder

1 tsp baking soda

salt for boiling (and taste if you need)


  1. Bring water in a medium sized pot to a boil.

  2. While the water is starting to boil, cut your potatoes into large wedges.

  3. Add them to the pot with the baking soda and a bit of salt.

  4. Par-boil them for about 5 minutes until you can stab them with a fork, but there's still a fair amount of resistance to it. Once the potatoes are done boiling pre- head your oven to 400F.

  5. Drain the potatoes, and let them sit for a few minutes to cool and dry off a bit. Pour oil into the pot and add your seasonings. (I didn’t give seasoning amounts so you could add the amount you would like or play around with different flavours)

  6. Stir the potatoes around until there's a significant coat of mashed potatoes covering each wedge. This is what makes them all crispy so don’t skip this step! (By stirring the potatoes around in the pot, it will slightly mash the wedges potatoes creating the coating. )

  7. Spread the potatoes evenly on a baking sheet (preferably non stick so they get crispier. If you add parchment paper they don’t get as crisp) Bake them for 20 minutes.

  8. Flip potatoes over, and let them bake for another 10 minutes until they are browned and crisp.


This is the truffle infused olive oil I used. You can get it in a multi pack from Costco with a couple different flavours to spice up your cooking! I posted a link to regular olive oil by the same brand - it’s a good one!

*I don’t know about you, but I like to dip my fries in spicy mayo sometimes… or even regular mayo. WHAT. Maybe thats gross, but it is actually really tasty! If i’m dipping it in mayo alone I prefer home made mayo. Here is my super simple recipe.



1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil


  1. In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin