Nickel Allergy Friendly Classic Potato Wedges

Total time50 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly Classic Potato Wedges

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), scrubbed
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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