Crispy Potato Wedges

Name: Crispy Potato Wedges
Ingredients: 2lbs (~1 kg) waxy potatoes (I use Yukon Gold or Russets); 1 tbsp tahini, liquid; 1 tbsp water; 1.5 tsp garlic powder; 1.5 tsp onion powder; 1/2 -1 tsp sea salt; 1/4 tsp turmeric powder; Ground black pepper; 1 tsp paprika powder; 1 tbsp almond flour; Fresh parsley or sesame seeds for garnish (opt)

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Ingredients

2lbs (~1 kg) waxy potatoes (I use Yukon Gold or Russets)
1 tbsp tahini, liquid
1 tbsp water
1.5 tsp garlic powder
1.5 tsp onion powder
1/2 -1 tsp sea salt
1/4 tsp turmeric powder
Ground black pepper
1 tsp paprika powder
1 tbsp almond flour
Fresh parsley or sesame seeds for garnish (opt)

Preparation

First, fill a large bowl or pot with enough hot water and cut the potatoes into potato wedges. I cut them relatively thin, so they do not need so much time in the oven. Now leave the potato wedges in the hot water for about 20 min
You can preheat the oven to 400 °F (200 °C). After the 20 minutes you can sieve the potatoes and dry with a tea cloth
Now add all ingredients for the spice marinade and add the potatoes. Now mix the potatoes with the marinade so that all the potatoes are evenly covered with it
Spread the potato wedges on a baking sheet lined with parchment paper. Please make sure that there are no potatoes on top of each other. Bake the potatoes for about 40 minutes. Turn the potatoes after the first 20 minutes

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