Eosinophilic Esophagitis Friendly Sheet Pan Roasted Potatoes
Total time50 min
Prep time10 min
Cook time40 min
4.9(15)
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Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, cut into 1-inch pieces
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) with a rimmed sheet pan inside on the center rack.
- 2
In a large bowl, toss the potatoes with the olive oil, garlic, salt, pepper, smoked paprika, and rosemary until every piece is evenly coated.
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