Eosinophilic Esophagitis Friendly Rosemary Roasted Potato Wedges
Total time50 min
Prep time10 min
Cook time40 min
4.8(19)
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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.
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