Red Meat Allergy Friendly Rosemary Roasted Potato Wedges
Total time50 min
Prep time10 min
Cook time40 min
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
See allFresh Russet Potato
Speedy Spuds Potato - Each
Prince Edward Island Potato Country Yellow Gold Pommes De Terre:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_cf2c41e9-01c3-4b04-a230-59a202d80a7a.jpg)
PotatoesGreen Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
- 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!