Gluten-Free Crispy Baked Potato Wedges
A satisfying combination of golden-crisp potato wedges and tender chicken cutlets coated in crunchy pecans. The wedges are roasted until perfectly crispy outside and fluffy inside, while the chicken gets a sweet maple syrup glaze and nutty coating that bakes to perfection. This hearty meal works well for weeknight dinners or casual entertaining, offering contrasting textures and complementary flavors that please both adults and children.
Ingredients
- 6 medium red potatoes
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ teaspoon pepper
- 8 dark chicken cutlets
- 2 cups pecan halves
- 1 ½ tablespoons potato starch
- 1 teaspoon salt
- 2 tablespoons maple syrup
Instructions
- 1
Line two baking sheets with parchment paper and spray with cooking spray
- 2
Preheat oven to 450 degrees Fahrenheit
- 3
Wash and dry potatoes and slice into wedges
- 4
Toss potato wedges with olive oil, kosher salt, and pepper
- 5
Place wedges in single layer on one baking sheet and cover with foil
- 6
Bake for 20 minutes on center rack
- 7
Remove foil and bake additional 20 minutes
- 8
Turn potatoes over and roast additional 15 minutes
- 9
Place pecan halves in ziplock bag and chop finely with can or meat pounder
- 10
Transfer chopped pecans to bowl and combine with potato starch and salt
- 11
Brush each chicken cutlet with maple syrup
- 12
Coat chicken completely with pecan mixture
- 13
Place coated cutlets on second baking sheet
- 14
Bake uncovered on lower rack for 20 minutes
Tips
Use a meat pounder or heavy can to ensure pecans are finely chopped for better coating adhesion
Don't skip covering the potatoes with foil initially - this helps them steam and become fluffy inside
Place chicken on lower rack while potatoes finish on center rack for even cooking
Good to Know
Refrigerate leftovers up to 3 days. Reheat potatoes in 400°F oven for crispiness.
Potatoes can be cut and chicken can be coated up to 4 hours ahead. Refrigerate until ready to bake.
Serve immediately while potatoes are crispy and chicken is hot.
Common Mistakes
Don't overcrowd potatoes on pan to avoid steaming instead of crisping
Pat chicken dry before coating to help pecans stick better
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use chicken breasts instead of cutlets?
Yes, pound breasts to 1/2-inch thickness or increase cooking time to 25-30 minutes until internal temperature reaches 165°F.
What if my pecans aren't chopping finely enough?
Pulse briefly in food processor or place in sturdy bag and roll with rolling pin until desired consistency.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat potatoes in oven at 400°F for best texture.