Anti Inflammatory Rosemary-Garlic Potato Wedges with Butternut Squash
Total time55 min
Prep time15 min
Cook time40 min
4.6(28)
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
- 1.5 lb russet or yukon gold potatoes (about 3 medium), scrubbed
- 1 lb butternut squash, peeled and cut into 1-inch chunks
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp dried thyme
- 1 tsp fine sea salt
For serving
- 2 tbsp fresh flat-leaf parsley, 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
Cut the potatoes lengthwise into wedges about 3/4 inch thick at the widest point. Place the potato wedges and butternut squash chunks in a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!