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Low FODMAP Rosemary Potatoes

Low FODMAP Rosemary Potatoes
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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.

Ingredients

  • 2 lg white potatoes, skin on
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tbsp olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. 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.
  3. Drizzle each potato with olive oil, then sprinkle with rosemary, salt, and pepper.
  4. 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!

Find it online: https://www.fodmapformula.com/low-fodmap-rosemary-potatoes/