Looking for a tasty side dish that won’t add extra FODMAPs to your meal? Try these low FODMAP rosemary potatoes. These roasted potatoes are a staple in our home because they’re quick, filling, and FODMAP free. Give them a try on a quiet night in, or at your next holiday bash. You won’t be disappointed.
I love the light flavour of these potatoes. While they’re delicious on their own, their subtle taste means they pair well with bold-flavoured main dishes. It also means I have some room to dress them up with cheese, lactose-free sour cream, or chives if I’m feeling fancy.
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Keep It FODMAP Friendly
These low FODMAP rosemary potatoes will be your new favourite side. Not only are they delicious, but, according to Monash University, they don’t have any FODMAPs. That means you can eat as many of these roasted potatoes as you want without adding to your FODMAP load.
That being said, don’t go too crazy. Having too much food in your gut at once can put a lot of pressure on your digestive system. This means your symptoms can be triggered by food volume, whether your meal was low FODMAP or not.
Pick Your Headliner
My family generally makes these rosemary potatoes with grilled salmon. If that sounds good to you, check out this low FODMAP grilled salmon recipe.
I’m more of a red meat kind of gal, so I prefer to pair my potatoes with a tasty steak or seasoned chicken breast.
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Looking for a quick and easy FODMAP friendly side dish? Check out these low FODMAP rosemary potatoes! This hands-off side is perfect for anything from a meat and potatoes style dinner to a delicious and filling lunch.
- 2 lg potatoes (skin on)
- 1/2 tsp dried rosemary (crushed)
- 1/2 tbsp olive oil
- salt and pepper to taste
Preheat oven to 425 degrees.
Slice each potato as thinly (and evenly) as possible. Push the slices together and pick the potato up as a whole, placing it on a sheet of aluminum foil. Repeat this step for your next potato, placing it on a separate piece of aluminum foil.
Drizzle each potato with olive oil, then sprinkle with rosemary, salt, and pepper.
Take the long edges of the aluminum foil and fold them together, then fold up the ends to seal the potatoes in. Place each package on a baking sheet and cook for 30-35 minutes (or until potatoes are tender). Serve warm!
If you don't have a pestle and mortar to crush your rosemary, put it on a cutting board and crush using the bottom of a glass. If you don't crush your rosemary, your dish will taste more like a dust bunny than a potato, so I highly recommend not skipping this step!
These low FODMAP rosemary potatoes are a quick and easy low FODMAP side dish. They’ll be a staple in your home in no time. If you like this recipe, sign up for my mailing list below. You’ll get new recipes and articles delivered right to your inbox.
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© 2018 Amy Agur – The FODMAP Formula