Eosinophilic Esophagitis Friendly Sheet Pan Rosemary Roasted Potatoes
Total time50 min
Prep time10 min
Cook time40 min
5.0(24)
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Learn more →Ingredients
4 servings
- 2 lb yukon gold potatoes, cut into 1-inch pieces
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 3 cloves garlic, minced
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven while it preheats.
- 2
In a large bowl, toss the potatoes with the olive oil, rosemary, garlic, salt, and pepper until every piece is evenly coated.
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