With just 3 ingredients, these yummy, Low FODMAP Roasted Potatoes are an easy side dish to make, eat and reheat (as leftovers)!
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.
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:
- Scrambled eggs with spinach (a low FODMAP serve is 1 ½ cups or 75 grams) and bacon
- Low FODMAP Lemon Roasted Chicken and steamed green beans (a low FODMAP serving is 15 beans or 75 grams)
- Low FODMAP Salmon with Herbs and Low FODMAP Roasted Broccoli
Low FODMAP Roasted Potatoes
- Total Time: 35 minutes
- Yield: 4 1x
Description
With just 3 ingredients, these yummy, Low FODMAP Roasted Potatoes are an easy side dish to make, eat and reheat (as leftovers)!
Ingredients
- 1 (1.5 lb.) bag baby potatoes, quartered
- 2 Tbsp. olive oil
- Salt, to taste
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil.
- In a large bowl, toss together quartered potatoes and olive oil. Arrange in an even layer on the lined baking sheet.
- 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.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: Veggie, Roasted
Graham Alexander says
Em, is there a secret to making the roast potatoes crispy and crunchy on the outside? I have always cooked them in the exact fashion you suggest, but they tend to become soggy on the outside. Any recommendations? Appreciate your many Low Fodmap recipes.
Anja says
Are fennel seeds safe to eat whole?? or do they have to be ground
Em Schwartz, MS, RDN says
Great question, Anja! Whole fennel seeds are what Monash has tested. However, the FODMAP content should be very similar, if not the same, between ground and whole fennel seeds. That form of processing (grinding spices) should not impact the amount of FODMAPs present.
Sarah says
How long and at what temperature do you prepare these roasted potatoes? Looks delish, but I need more directions 🙂 Thanks!
Emily says
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.