These Low FODMAP Hasselback Potatoes with Rosemary are a fancy-looking side dish perfect for a holiday party or date night.
- 4 medium Yukon gold potatoes, scrubbed and patted dry
- 4 tablespoons garlic-infused olive oil, divided
- 1 tablespoon minced fresh rosemary
- Salt and pepper
- 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.
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