Low-FODMAP & Gluten-free Crispy Baked Garlic and Rosemary French Fries
A low-FODMAP recipe for Rosemary and Garlic Baked French Fries. Crisp, tasty, and packed with flavor. Gluten-free, vegan and IBS-friendly.
- Prep Time: 15M+45M
- Cook Time: 25M
- Total Time: 1H25M
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 & 1/2 pounds (680 g) Russet or Yukon Gold potatoes, scrubbed
- 2 tablespoons (30 ml) olive oil or avocado oil
- 2 tablespoons (30 ml) garlic-infused oil
- 1 medium bunch fresh rosemary, stems removed
- 1 teaspoon flaked salt, plus to taste
- 1/4 cup grated Parmesan (optional, for non-vegans)
Instructions
- Chop the potatoes into thin strips, or use a food processor to do so
- My food processor makes easy ‘shoestring-style’ fries with the French fry disc
- Transfer strips to a large bowl of cold water and let sit for 15-30 minutes
- I put mine in the fridge with ice cubes
- Drain potatoes and transfer to paper towels to dry
- If you have time, allow the potatoes to air dry for about 45 minutes
- While potatoes are drying, grind your rosemary and salt together in a grinder or using a mortar and pestle
- Mix your 2 oils together in a bottle or glass
- Preheat your oven to 450F. Line two baking sheets with parchment paper. If you don’t use parchment paper, then I suggest coating the sheets well with baking spray
- Spread the chopped potatoes on the prepared baking sheets, then drizzle with 1 tablespoon (1/4) of the oil mixture and sprinkle with the half the salt and rosemary mixture. Toss everything together on the sheets to combine
- Space the potatoes apart in a single layer
- Bake for 15 minutes, then remove from the oven and flip all the fries using tongs or a spatula and rotate the baking sheets
- Before replacing in oven, drizzle with 2 tablespoons (1/2) of the oil and sprinkle with the salt mixture and optional Parmesan
- Bake for another 15 minutes, or until crisped to your preference, remove from the oven, and drizzle with the remaining oil and season to your taste
- For extra crispy fries, place under broiler for last 2 minutes
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- This is about 3 or 4 medium potatoes
- Infused oils have the flavor but not FODMAPs. See my Top 11 tips for reasons why!
- For a more potent garlic flavor, use all infused oil and omit the olive oil
- Can also use 2 teaspoons dried rosemary (but the flavor won’t be the exact same)
