Crispy, healthy, roasted potato wedges with spices and minimal oil.

This is my favorite healthy way to make potatoes – they’ll taste amazing without needing to fry them. Those who feel bad for vegans thinking all they do is eat carrots – don’t.
5-7 yukon gold potatoes chopped into quarters or 1/8 depending on size
2 tsp olive oil
rosemary + oregano
– Coated the wedges lightly with oil and salt + spices.
– Bake at 400 until crispy (~30-40 min)
(I used @bravahome oven so it took me 15 min with their potato setting)

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