Seasoned Baby Potato Wedges

These baked fries are a staple in my home; easy to make and an essential side for burger nights.

Free of: gluten and all top allergens


Seasoned Salt

  • 1 tbsp fine sea salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper (optional)

Baby Potato Wedges

  • 1 pound baby potatoes
  • 1/2 tsp olive or grapeseed oil


Seasoned Salt

  1. In a small bowl, combine sea salt, black pepper, paprika, garlic powder, onion powder and cayenne pepper until well combined. Set aside.

Baby Potato Wedges

  1. Preheat oven to 400° F and line a baking sheet with a silicone baking mat or parchment paper.
  2. Cut baby potatoes in half vertically. Cut each half into three wedges vertically – to get 6 long wedges per baby potato.
  3. Place wedges on the prepared baking sheet and toss with olive or grapeseed oil. Sprinkle with 3/4 teaspoon seasoned salt mixture and toss to coat. Spread wedges on baking sheet, skin side down, and bake for 30 to 40 minutes, or until lightly browned.

is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of