Nickel Allergy Friendly Rosemary Roasted Potato Wedges

Total time50 min

Prep time10 min

Cook time40 min

Nickel Allergy Friendly Rosemary Roasted Potato Wedges

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Ingredients

4 servings

2 lbs russet potatoes (about 3 large), scrubbed
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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