Who doesn’t love crispy roasted potatoes! Potatoes are low Fodmap and can be eaten in many different ways. My favourite way is roasted, but they must be roasted well and there are a few tricks to that. Follow my recipe to the letter, and you will have perfectly roasted low Fodmap potatoes for dinner.
You can vary the herb if you want according to what’s fresh in season but don’t add the herbs until the second half of the cooking so they don’t get burned. You can have one or two medium potatoes and stay safe. Serve these with a roast dinner together with a green vegetable like broccoli or beans or a nice fresh salad.
- 4 potatoes
- Olive oil
- Sea salt
- 1 tbsp fresh rosemary
- 1 tbsp grated orange peel
- Splash of vinegar
- 1 tsp garlic oil
- Salt and pepper
- Heat the oven to 350ºF/180ºC.
- Peel or scrub clean the potatoes and cut up.
- Parboil the potatoes for 10 minutes.
- Drain them in a colander and shake them around to fluff them up.
- Oil the bottom of a baking tray and place the potatoes on top then drizzle oil over them. Season them with salt.
- Bake them for 30 minutes.
- Meanwhile mix together the last 5 ingredients.
- Remove the potatoes from the oven and pour the oil mixture over them and mix around to make sure they are all coated, turning them at the same time.
- Place back in the oven for another 30 minutes.
- Serve hot.