These Low FODMAP Hasselback Potatoes with Rosemary are a fancy-looking side dish perfect for a holiday party or date night.
Holiday party planning is in full swing over here. I am testing a bunch of holiday-inspired recipes to share and hopefully help make this sometimes crazy season even more enjoyable sans IBS symptoms.
These Low FODMAP Hasselback Potatoes with Rosemary may look super fancy, but they’re really not that hard to make. The hardest part is thinly slicing the potatoes three-quarters of the way through. And, it’s really no biggie if you happen to cut all the way through – I’ve done it. 🙂
If you’re not familiar, this Hasselback technique allows for the flavors to ooze into more of the potato and produces a really nice combination of texture. It’s kind of like a cross between baked potatoes and french fries. Yum!
Shopping list
To make this easy low FODMAP side dish, add these ingredients to your shopping list:
- Yukon gold potatoes – 4 medium
- Garlic-infused oil – 4 tablespoons
- Fresh rosemary – 1 tablespoon minced
Low FODMAP notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Potatoes are a FODMAP-free food with or without the skin. Keeping the skin adds a little extra low FODMAP fiber.
Rosemary is a low FODMAP herb. According to Monash University, up to 1 cup (or 16 grams) of fresh rosemary is low in FODMAPs.
Similar recipes
- Slow Cooker Low FODMAP Maple-Infused Carrots
- Low FODMAP Cranberry-Almond Quinoa Salad
- Low FODMAP Stuffing with Grapes and Pecans
Low FODMAP Hasselback Potatoes with Rosemary
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
These Low FODMAP Hasselback Potatoes with Rosemary are a fancy-looking side dish perfect for a holiday party or date night.
Ingredients
- 4 medium Yukon gold potatoes, scrubbed and patted dry
- 4 tablespoons garlic-infused olive oil, divided
- 1 tablespoon minced fresh rosemary
- Salt and pepper
Instructions
- Preheat oven to 425°F. Grease a baking dish and set aside.
- Cut thin (⅛-inch thick) widthwise slits into each potato, stopping just before cutting through the potato (about ¼-inch from the base) so that potato stays connected at the bottom. Alternatively, you can place each potato in between two wood skewers and use the skewers as a guide to prevent cutting all the way through.
- Place the prepared potatoes into the baking dish with cut sides up. Gently fan potatoes apart. Drizzle with 2 tablespoons oil.
- Bake for 30 minutes. Drizzle with the remaining 2 tablespoons oil and sprinkle with rosemary.
- Bake the potatoes for another 30 minutes or the potatoes are just crispy on the edges and the insides are fork-tender. Season with salt and pepper.
- Serve warm.
Notes
Low FODMAP Serving: One serving (1 potato) of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the “FODMAP Notes” section (above the recipe).
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: low FODMAP holiday, low FODMAP Christmas, holiday side
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