Eosinophilic Esophagitis Friendly Crispy Ranch Chive Roasted Potatoes
Total time1 hr
Prep time15 min
Cook time45 min
4.8(22)
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, scrubbed and cut into 1-inch wedges
- 3 tbsp garlic-infused oil
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion-free seasoned salt
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp mustard powder
- 3 tbsp scallion greens, thinly sliced (green tops only)
- 2 tbsp fresh chives, finely chopped
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats — a hot pan is key to getting the cut sides of the potatoes to crisp rather than steam.
- 2
In a small bowl, combine the dried dill, dried parsley, seasoned salt, smoked paprika, kosher salt, black pepper, and mustard powder. Stir until evenly mixed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!