In ongoing effort to not use my oven (as much as possible) in the heat this summer, I decided to make potato wedges in the crock pot. I used my friend Stephanie’s technique . They came out really yummy—so yummy we made them twice. We had white potatoes, but next time I’m going to try sweet potatoes. I think sweet potatoes would be really good too.
Taco potato wedges:
Scrub 6 medium sized potatoes and cut lengthwise into quarters.
Toss wedges in a bowl with:
1 tsp sea salt
2 tbsp gluten-free taco seasoning
Note: Do not add oil or liquids to the potatoes.
Pour seasoned wedges into lightly greased crock pot:
Set to 4 hours high, but turn off after 3 hours.
Optional: Broil cooked potato wedges for about 5 minutes for a drier skin.
Drizzle with olive oil and toss in sea salt.
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P.S. For another variation I would love to use Old Bay Seasoning in place of the taco seasoning (but I’m out of it). That’s how we seasoned potato wedges in my home town of Annapolis, MD