This weekend I am re-making a bunch of the pumpkin recipes on the blog, in order to get better photos of them (the items were made in the early days of the blog when my photo skills were pretty much nonexistent!). I’m not talking one or two recipes here…more like 8. So it has been a bit intense and hectic in my house and dinner needed to be easy and simple. Enter these potato wedges!
I absolutely love potatoes, and pretty much in all their various forms. Sometimes my potato love gets to the point where I think me and Samwise Gamgee might be long-lost bffs. I mean, they’re so versatile! Boil ’em, mash ’em, stick ’em in a stew (ok, I’m done with the Lord of the Rings references. For now…).
These were a breeze and would be a great choice for a quick side dish on any busy night. They’re tasty enough for everyone but are also digestion-friendly, so they’re perfect for those of you with IBS and/or GERD/Acid Reflux. They’re listed below as 6 servings because I felt that 4 servings made each serving too high in fat.
If you don’t have digestion issues then you could eat more and make this be 4 servings instead of 6; for everyone with IBS, though, definitely make sure to only eat 1/6 of these per sitting.
Roasted Rosemary & Thyme Potato Wedges
- 1+1/2 lbs Potatoes (red variety, rinsed and cut with skin on into 8 wedges each) - 1+1/2lbs=~4 medium-sized potatoes
- 1+1/2 Tbsp. garlic-infused olive oil
- 1+1/2 tsp. fresh rosemary (finely chopped)
- 1 tsp. fresh thyme (finely chopped)
- 1/2 tsp. kosher salt
- Preheat oven to 450 degrees F and lightly grease a baking sheet with cooking spray.
- Toss the potato wedges with the oil, rosemary, thyme and salt in a large bowl, then spread them out evenly on the greased baking sheet.
- Bake for ~30 minutes, stirring every 10 minutes, until potatoes have browned.
*Information above is based on the specific brands/types of ingredients I used (as one example, pink himalayan sea salt is lower sodium than regular salt). Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*
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