Anti Inflammatory Rosemary Roasted Potato Wedges
Total time50 min
Prep time10 min
Cook time40 min
4.8(19)
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
- 2 lbs russet potatoes (about 3 large), scrubbed
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fine sea salt
- 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!