Nickel Allergy Friendly Herb-Roasted Potato Wedges with Butternut Squash

Total time55 min

Prep time15 min

Cook time40 min

Nickel Allergy Friendly Herb-Roasted Potato Wedges with Butternut Squash

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Ingredients

4 servings

1 ½ lbs yukon gold potatoes (about 4 medium), scrubbed
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
¼ cup fresh basil leaves, roughly torn
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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