Low Sodium Rosemary Roasted Potato Wedges

Total time50 min

Prep time10 min

Cook time40 min

Low Sodium Rosemary Roasted Potato Wedges

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 russet potatoes (about 3 large), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
3 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Place the large rimmed baking sheet in the oven while it preheats.
2
Cut each potato in half lengthwise, then cut each half into 3 or 4 wedges of roughly equal thickness (about 3/4 inch at the widest point). Dry the wedges thoroughly with a clean kitchen towel.

Want the full recipe?

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