AuthorHeather BlakeCategoryGluten-free, Potatoes, Vegan, VegetarianDifficultyIntermediateA healthy and satisfying comfort food to add to any meal!
Preheat oven to 425 degrees F.
Line a baking sheet with Parchment paper.
Wash and dry potatoes. Chop potatoes into wedges and place in a large mixing bowl.
Add oil or butter of choice, salt, and pepper and stir to combine. (It works well when I use my hands to stir things around!)
Spread potatoes on baking sheet in single layer - not overlapping.
Roast for 20 minutes, turn potatoes, and roast for 25-30 more minutes.
To serve, use a spatula to place on a plate and sprinkle with chopped parsley.
I am located in Columbia, SC and I love using the premium and infused olive oils and vinegars from The Crescent Olive on Devine Street! They amplify the flavor of every dish I make and they are a remarkably healthy addition to every meal! This recipe features the Garlic-infused Extra Virgin Olive Oil. YUM!
Ingredients
Directions
Preheat oven to 425 degrees F.
Line a baking sheet with Parchment paper.
Wash and dry potatoes. Chop potatoes into wedges and place in a large mixing bowl.
Add oil or butter of choice, salt, and pepper and stir to combine. (It works well when I use my hands to stir things around!)
Spread potatoes on baking sheet in single layer - not overlapping.
Roast for 20 minutes, turn potatoes, and roast for 25-30 more minutes.
To serve, use a spatula to place on a plate and sprinkle with chopped parsley.
I am located in Columbia, SC and I love using the premium and infused olive oils and vinegars from The Crescent Olive on Devine Street! They amplify the flavor of every dish I make and they are a remarkably healthy addition to every meal! This recipe features the Garlic-infused Extra Virgin Olive Oil. YUM!
