Roasted Purple Potato Wedges
Ingredients
- 1 1/2 lb baby purple potatoes
- 2 tsp tapioca powder
- 2 tsp neutral oil
- 1-2 tsp of your favorite seasoning
- Salt and pepper to taste
Preparation
Cut the baby purple potatoes into quarters, soak in cold water for 15 minutes, and dry thoroughly.
Place the potato wedges in a large reusable plastic bag, sprinkle with tapioca powder, and shake vigorously to coat.
Add neutral oil to the bag and shake again to coat the wedges.
Add your favorite seasoning to the bag and shake to coat.
Place the coated wedges on a large preheated baking sheet lined with parchment paper, ensuring there is enough space between them for crispiness.
Roast in the center rack of the oven at 400°F for 30-40 minutes, rotating the tray every 10 minutes and flipping the wedges halfway through the cooking time.
Tips
Serve with pesto for dipping to enhance flavor.
