GERD Friendly Sheet Pan Rosemary Roasted Potatoes
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¾ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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