Interstitial Cystitis Friendly 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 āIngredients
4 servings
- 1 Ā½ 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
- Ā¾ tsp fine sea salt, divided
- Ā½ tsp dried oregano
- Ā¼ cup fresh basil leaves, roughly torn
- Ā¼ cup fresh flat-leaf parsley leaves, roughly chopped
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large rimmed baking sheet with parchment paper or leave it unlined ā both work.
- 2
Cut each potato lengthwise into 6ā8 wedges, about 3/4 inch thick at the widest point. Place the wedges in a large mixing bowl.
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