Description
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.
Ingredients
Scale
- 2 lg white potatoes, skin on
- 1/2 tsp dried rosemary, crushed
- 1/2 tbsp olive oil
- salt and pepper to taste
Instructions
- 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!
Notes
Recommended low FODMAP serving size – 1/4 – 1/2 cup
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 71
- Sugar: 1
- Sodium: 78
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: Potatoes, Roasted Potatoes, Side Dish, Holiday Side Dish, Thanksgiving, Christmas, Easter