Fructose Free Crispy Balsamic Maple Roasted Potatoes
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, cut into 1-inch wedges
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the glaze
- 3 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in fructose. This recipe contains only about 2 teaspoons per serving, making it likely Low Fructose. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp dried thyme
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats — this helps the potatoes start crisping immediately on contact.
- 2
In a large mixing bowl, toss the potato wedges with the olive oil, salt, black pepper, and smoked paprika until evenly coated.
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