These potato wedges are SO tasty! This side dish is easy to follow and fast to whip up! The golden edges that crisp up on the potatoes are my favorite part of the dish!
*For extra crispy potato wedges use a cast iron pan to bake in! Ours recently broke so I just used some of my serving stoneware to cook in—which is great because it’s serving-dish ready when it comes out of the oven. However, nothing works as good as a good ‘ol cast iron pan to get these potatoes just right! 🙂
Potatoes are definitely Whole30 approved but it’s a Paleo grey area. So do what you feel comfortable with! If you are following paleo and are hesitant to use potatoes replace the potatoes with turnips!
This is definitely a family staple! My littles LOVE Potatoes and it’s a great way to offer some greens without it overpowering the dish.
| Prep Time | 10 minuets |
| Cook Time | 40-45 Minuets |
| Servings |
people
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- 1.5 lbs Red potatoes
- 1/2 bunch Asparagus
- 3 tbsp olive oil
- 1/2 tsp Garlic salt Regular salt works too
- 1/2 tsp Black pepper
Ingredients
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- Slice potatoes into bitesize chucks.
- Chop off the bottom white-ish color of the asparagus and discard. Then chop asparagus in three even chunks.
- Place potatoes and asparagus in a large dish (or cast iron pan.) Bake at 450° for 40-45 minuets or until the potatoes are soft and golden brown.
- Enjoy!
