Eosinophilic Esophagitis Friendly Classic Potato Wedges
Total time50 min
Prep time10 min
Cook time40 min
4.8(22)
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 large), scrubbed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large baking sheet on the center rack while the oven heats.
- 2
Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges of roughly equal thickness (about 3/4 inch at the skin side) so they cook evenly.
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