Low FODMAP Roasted Potatoes

With just 3 ingredients, these yummy, Low FODMAP Roasted Potatoes are an easy side dish to make, eat and reheat (as leftovers)! 

Low FODMAP Roasted Potatoes

Hey friends,

Today I’m sharing another Schwartz family staple recipe – these yummy and super simple, Low FODMAP Roasted Potatoes!

They’re just three ingredients – potatoes, olive oil, and salt. Hence why they’re super simple. They take like five minutes of prep work and then about a half an hour to bake. That’s it! And, these potatoes go with just about everything. 🙂

I usually make a double batch of this recipe on the weekend, refrigerate it and save for quick and easy leftovers throughout the week. Sometimes, I’ll serve these yummy potatoes as a starchy side dish for supper, but most often I’ll add them to my morning egg scramble.

Low FODMAP Roasted Potatoes

Add More Flavor

To add more flavor, you can certainly toss the potatoes with your favorite low FODMAP herbs and spices. I frequently rotate my seasonings, so I didn’t include any (other than salt) in this recipe. With that said, some of my favorite ways to spice up this recipe include:

  • Rosemary
  • Dill
  • Chives
  • Parsley

The amount of additional seasoning I use kind of depends on what else I’m planning to do with the potatoes. In general, if I’m going to add extra flavor, I use about 2 teaspoons to 1 tablespoon dried herbs.

Serving Suggestions

These roasted potatoes are super versatile and therefore go with just about anything savory!

Some of my favorite things to serve these potatoes with, include:

Low FODMAP Roasted Potatoes

Low FODMAP Roasted Potatoes

  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Bake
  • Cuisine: American


With just 3 ingredients, these yummy, Low FODMAP Roasted Potatoes are an easy side dish to make, eat and reheat (as leftovers)!


  • 1 (1.5 lb.) bag baby potatoes, quartered
  • 2 Tbsp. olive oil
  • Salt, to taste


  1. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil.
  2. In a large bowl, toss together quartered potatoes and olive oil. Arrange in an even layer on the lined baking sheet.
  3. Bake for 15 minutes. Carefully stir and bake 15 minutes more or until potatoes are tender and just golden brown. Season to taste with salt. Serve.

Keywords: Veggie, Roasted

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I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)! I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.


  1. How long and at what temperature do you prepare these roasted potatoes? Looks delish, but I need more directions 🙂 Thanks!

    1. Hi Sarah, I’ve made some behind-the-scenes changes today to the blog and am curious, is the recipe card (with the instructions) not showing up for you?

      Regardless, I recommend baking them at 425°F for 15 minutes, stirring, and then baking for another 15 minutes or until fork-tender.

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