I read this recipe in a magazine at the salon and I knew it would be an awesome (modified) addition to my low-FODMAP side dishes. A gourmet twist on traditional roasted potatoes, these low-FODMAP smashed salt and vinegar potatoes are guaranteed to complement any low-FODMAP dinner.
This low-FODMAP Smashed Salt and Vinegar Potato recipe results in super crispy edges, with soft potato centers and a tang of vinegar. Sort of like salt and vinegar chips, only better for you.
I have always loved vinegar on my potatoes…its the growing up in Canada thing 😉
For other low-FODMAP recipe inspiration, we have over 600 more low-FODMAP recipes on the blog. You may also love my low-FODMAP Creamy Thyme Mashed Potatoes and low-FODMAP Balsamic Grilled Vegetables.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Smashed Salt & Vinegar Potatoes; Gluten-free, Vegan
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting
Serves: 4
Prep time: 15 min
Bake time: 45 min
Bake 450 F
Ingredients
- 2 lbs. small red or white skin new potatoes
- 1 cup plus 2 tsp malt or white vinegar (note: for gluten-free version use white vinegar), divided, plus more for brushing
- 5 tablespoons kosher salt, divided, plus more for sprinkling
- 2 tablespoons unsalted butter (for non-vegan version) or olive oil
- 1/2 tsp freshly ground black pepper
- 2 tablespoons chopped fresh chives, or green tips of scallions (the tip portion of a green onion/scallion is low-FODMAP)
- 4 cups water
- 2 cups ice
Directions
- Combine potatoes, 1 cup vinegar and 1 tablespoon salt in a large saucepan over high heat
- Add water to cover potatoes by 1 inch
- Bring to a boil
- Cover and simmer until potatoes are tender, 15-20 min
- Preheat oven to 450 F
- Line rimmed baking sheet with parchment or aluminum foil
- Whisk 4 cups cold water, and remaining 4 tablespoons salt in large bowl until salt is dissolved
- Add 2 cups ice
- Using slotted spoon, transfer potatoes to ice water
- Let stand 30 seconds, drain and pat dry
- Allow potatoes to cool for about 2 min
- Meanwhile, melt oil or butter in a small pan with pepper and 1 tablespoon chives
- Remove from heat and whisk in remaining 2 tsp vinegar
- Using your heel of your hand, smash down each potato to about 1/2 inch thickness and lay on prepared baking sheet
- Brush potatoes with the oil/pepper/chive mixture and sprinkle with more salt
- Flip and repeat on the second side
- Bake about 30-40 minutes until crispy and golden
- Brush with more vinegar (I like to put a lot on these) and serve immediately garnished with remaining chives and salt if desired
- Soft inside with crispy edges and that low-FODMAP baked in vinegar!
- These go great with anything and they look amazing
