• Molly Bergseid


If you ask me, knowing how to make perfectly crispy potatoes is one of life’s most important skills. I mean, who doesn’t LOVE crispy potatoes?!

If you are on the elimination phase of the AIP, or simply cant tolerate nightshades, don’t worry! Use white sweet potatoes instead of regular potatoes. They are must less sweet than regular sweet potatoes and will do the trick! Just make sure to use plenty of oil and be careful when flipping as they are much softer than regular potatoes.

These potatoes go well with almost any meal - chicken, fish, steak, or even just a salad. You and your guests will love them!

Here is the recipe for my Crispy Potato Wedges!


By Molly Bergseid


6-8 small gold potatoes, cut into wedges

3 tbs avocado oil

1 tsp salt

1/2 tsp pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tbs fresh parsley, chopped


Preheat the oven to 375.

In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika.

In a large mixing bowl, toss the potato wedges in the avocado oil until evenly coated.

Add in the spice mixture and toss until evenly coated.

Pour the potatoes, including any excess oil, on a baking sheet and spread evenly. The trick to getting crispy potatoes is to not overcrowd the pan and use plenty of oil.

Bake for 40 minutes, flipping them half way through.

Once crispy and golden brown, remove from heat and let cool.

Transfer to a serving platter and top with fresh chopped parsley.

Prep Time: 10 minutes

Cook Time: 40 minutes

Diets: Paleo, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Soy-Free, Nut-Free, Grain-Free

Hope you like!