Gluten Free Potato and Vegetable Wedges #273

Gluten-free Potato & Vegetable Wedges

Here’s a tasty way to cook vegies.


3 potatoes,
1 large kumera (sweet potato),
1 parsnip, 
3 carrots,

1 tablespoon oil
, 1 tsp paprika,
1 tsp gluten-free curry powder, 

½ tsp freshly ground black pepper


Scrub the vegetables and cut them into wedges. Toss them in oil in a large oven-proof dish.

Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered. Bake at 200 C (375 F) for 20 to 30 minutes, until the wedges are delightfully golden brown and crunchy. Turn them over a couple of times during baking. 

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