LOW FODMAP ROSEMARY ROASTED RED POTATOES Recipe

This is my all-time favourite potato recipe, and I end up making it at least once a week. It’s simplicity itself and it’s really healthy—and plus, the potatoes turn out gloriously golden and crispy. To sneak extra veggies
into your meal, you can add a few cups (120 g) of raw baby spinach to the potatoes before briefly popping them back into the oven: It’ll cook in no time, and, more important, it’s loaded with essential vitamins and
minerals.

YIELD: 4 SERVINGS

LOW FODMAP ROSEMARY ROASTED RED POTATOES Ingredients

• 1½ POUNDS (680 G) RED POTATOES, CUT INTO WEDGES
• 2 TABLESPOONS (28 ML) OLIVE OIL
• 2 SPRIGS FRESH ROSEMARY, MINCED (OR 1 TEASPOON DRIED, CRUSHED)
• ½ TEASPOON KOSHER SALT
• ½ TEASPOON FRESHLY GROUND BLACK PEPPER
• 4 CUPS (120 G) FRESH BABY SPINACH (OPTIONAL)

LOW FODMAP ROSEMARY ROASTED RED POTATOES Steps

1. Preheat the oven to 425°F (220°C, or gas mark 7). Lightly grease a baking sheet with cooking spray.
2. In a large bowl, toss the potatoes with the olive oil, rosemary, kosher salt, and black pepper.
3. Spread the potatoes on the baking sheet and bake for 25 to 30 minutes, stirring occasionally,
4. until golden brown. Remove the potatoes from the oven and stir in
5. the spinach (if desired). Return to the oven for 1 to 2 minutes more until the spinach is wilted.
6. Serve hot.