This recipe is an incredibly easy, texturally amazing dish that makes for the perfect appetizer or snack. Adding rice flour to the starchy potatoes allows for them to get as crunchy as possible. The mojo verde sauce adds the perfect amount of brightness to the dish thanks to the fresh parsley and cilantro.

Super Crisp Baked Potato Wedges With Mojo Verde [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste



Cooking Time



For the Potatoes:

  • 2.2 pounds potatoes
  • 3 tablespoons olive oil
  • 3 tablespoons rice flour
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt

For the Sauce:

  • 2 cloves of garlic
  • 2/5 cup of olive oil
  • 1/5 cup white wine
  • 1/2 bunch of parsley
  • 1/2 bunch of coriander
  • 1 teaspoon salt
  • 1/2 teaspoon cumin


  1. Wash the potatoes well and cut into 1-inch cubes.
  2. Boil water, add the potatoes, and let stand for 10 minutes. This way, the excess starch is washed off, which makes the potatoes more crispy.
  3. Preheat oven to 460°F.
  4. Drain the potatoes and dry well. Combine with olive oil, rice flour, garlic powder, smoked paprika, and salt. Place on a baking sheet covered with baking paper. Bake for 30 minutes, turning after 15 minutes.
  5. For the sauce, mix all ingredients in a high-speed blender.


This site uses Akismet to reduce spam. Learn how your comment data is processed.