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GLUTEN-FREE POTATO AND VEGETABLE WEDGES

Here's a tasty way to cook vegies.

Ingredients:

3 potatoes
1 large kumera (sweet potato)
1 parsnip
3 carrots
1 tablespoon oil
1 teaspoon paprika
1 teaspoon gluten-free curry powder
teaspoon freshly ground black pepper

Method:

Scrub the vegetables and cut them into wedges. Toss them in oil in a large oven-proof dish.

Mix the paprika, curry powder and pepper and sprinkle it over the wedges. Stir well to make sure the pieces are covered. Bake at 200 C (375 F) for 20 to 30 minutes until the wedges are delightfully golden brown and crunchy. Turn them over a couple of times during baking.

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Allan Gardyne, Golden Beach, Queensland, Australia.
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