Low-FODMAP Smashed Salt & Vinegar Potatoes; Gluten-free, Dairy-free

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 200 more low-FODMAP recipes on the blog.  You may also love my low-FODMAP 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 tested, a single serving should be low-FODMAP based on the ingredients

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 TB kosher salt, divided, plus more for sprinkling
  • 2 TB unsalted butter (for non-vegan version) or olive oil
  • 1/2 tsp freshly ground black pepper
  • 2 TB 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 TB 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 TB 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 TB 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

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