Low Sodium Parmesan Roasted Potatoes

Total time50 min

Prep time10 min

Cook time40 min

About Fig

Fig 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, cut into 1-inch wedges
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
See all
3 tbsp olive oil
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 tsp garlic powder
1 tsp dried italian seasoning
½ tsp smoked paprika
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

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.
2
In a large mixing bowl, toss the potato wedges with the olive oil, Parmesan, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper until every wedge is evenly coated.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!