Low Histamine Rosemary Roasted Potato Wedges
Crispy on the outside, fluffy in the middle, and fragrant with fresh rosemary — these roasted potato wedges are the kind of simple side dish that disappears from the plate before anything else. For anyone managing histamine sensitivity, finding satisfying comfort food can feel like a constant negotiation, but this recipe keeps things beautifully clean: just potatoes, olive oil, fresh herbs, and salt. No vinegar, no aged cheeses, no fermented anything — only whole, fresh ingredients that work with a low-histamine approach rather than against it. The technique is what makes these truly special: preheating the baking sheet creates an instant sear the moment the wedges hit the pan, giving you that deep golden crust without any fuss. Drying the potato wedges thoroughly before tossing them in oil is a small step that pays off in a big way, ensuring every edge crisps up rather than steams. A scatter of fresh flat-leaf parsley at the end adds a bright, clean finish if you have it on hand. This recipe makes four servings, so it's just right for a weeknight dinner or a casual weekend spread.
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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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