Eosinophilic Esophagitis Friendly Classic Roasted Potatoes
Total time1 hr
Prep time15 min
Cook time45 min
4.6(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, cut into 1 ½-inch chunks
- 1 tsp kosher salt, plus more for the boiling water
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- flaky sea salt, to taste (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large baking sheet in the oven while it preheats.
- 2
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of kosher salt and bring to a boil over high heat. Cook for 8–10 minutes, until the potatoes are just barely tender when pierced with a knife — they should yield with slight resistance, not fall apart.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!