This low-FODMAP recipe for roasted potatoes was inspired by ‘The Barefoot Contessa’ (love her). I took her version for this delicious side dish and modified it to be low-FODMAP. You will love it!
Low-FODMAP Sheet Pan Rosemary and Lemon Potatoes are crisp and flavorful. A simple but delicious side dish for any occasion.
You may also love:
- low-FODMAP Creamy Thyme Mashed Potatoes
- low-FODMAP Chinese Vegetable Stir Fry
- low-FODMAP Parsnip and Potato Mash with Crisped Sage
- low-FODMAP Roasted Carrots with everything bagel seasoning
- low-FODMAP Smashed Salt and Vinegar Potatoes
Or check out over 300 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Sheet Pan Lemon and Rosemary Roasted Potatoes; Gluten-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.
Serves 6
Prep time: 8 min
Bake time: 1 hour
Total time: 1 hour 8 min
Bake 400 F
Ingredients
- 1 & 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup garlic infused olive oil, plus more for drizzling (can also use regular olive oil)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh rosemary leaves or 2 large rosemary branches
- 1 large lemon
- Fleur-de-sel for sprinkling
Directions
- Preheat your oven to 400°F
- Cut the potatoes in half or quarters and place on baking sheet
- Sprinkle with salt and pepper, rosemary and infused olive oil
- Cut lemon into thin slices and layer with the potatoes
- Toss everything by hand on the sheet then spread out into 1 layer
- Roast in the oven for at least 1 hour, or until browned and crisp
- Flip twice with a spatula during cooking to ensure even browning if desired
- Remove the potatoes from the oven, drizzle with more oil and sprinkle with fleur-de-sel
- Serve immediately, with or without the roasted lemon as garnish
