Crispy Autumn Purple Potatoes

When autumn comes around, sometimes you just need a crispy seasoned potato wedge, and these delicious oven baked ones do the trick.


– 1 lb of waxy potatoes  – 1 tbsp of medium-high heat oil (avocado, canola, grape seed, etc) – 1/2 tsp of salt – 2 tbsp of potato starch (or corn starch – 2 tbsp of nutritional yeast (you can leave out if you don't have it) – 1 tsp of paprika – 1/4 tsp of chili powder (or more) – freshly ground black pepper, to taste

Preheat oven to 450 degrees. Spread tablespoon of oil on baking sheet and set aside.

Cut potatoes into 1/2' thick wedges, the key is to not make them too thick, or they'll take quite a bit longer to bake. Lay them on baking sheet, sprinkle with remaining ingredients, and toss potatoes in oil and seasoning with your hands until evenly coated.

Spread out into an even layer, with space between potatoes (transferring some to additional sheet if necessary) and bake for 10 minutes, then give them a shake and a toss, and bake for another 8-10 minutes until crispy and golden on all sides. Serve immediately as a side, or snack with condiments of choice. Enjoy!