Anti Inflammatory Herb-Roasted Potato Wedges with Butternut Squash
Total time55 min
Prep time15 min
Cook time40 min
4.9(8)
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Learn more →Ingredients
4 servings
- 1 ½ lbs yukon gold potatoes (about 4 medium), scrubbed
- 1 lb butternut squash, peeled and cut into 1-inch cubes (about 3 cups)
- 3 tbsp olive oil, divided
- ¾ tsp fine sea salt, divided
- ½ tsp dried oregano
- ¼ cup fresh basil leaves, roughly torn
- ¼ cup fresh flat-leaf parsley leaves, roughly chopped
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined — both work.
- 2
Cut each potato lengthwise into 6–8 wedges, about 3/4 inch thick at the widest point. Place the wedges in a large mixing bowl.
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