Low-FODMAP Sheet Pan Lemon and Rosemary Roasted Potatoes; Gluten-free

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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.

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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

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