Low FODMAP Crisp-Roasted Baby Potatoes

Directions

1. Step 1

   Tune your oven to high broil mode, with the rack on the second level from the top… not too close to the top coil, but not too far.

2. Step 2

   Meanwhile, find a pot large enough to hold your cut potatoes, fill it with well-salted water, add the baking soda and bring to a boil. Add the potatoes and stir. The baking soda raises the alkaline levels in the water, which will help the potatoes crisp up once they go in the oven.

3. Step 3

   Boil the potatoes until a fork can be easily inserted, about 10 minutes, straining them from the water when they are done. Let them cool and dry slightly for a couple of minutes.

4. Step 4

   Place the potatoes back in your now empty pot, combining with the oil, garlic scape powder and a generous dash of salt and pepper – seasoning from high above like snow for an even coating. Put a top on the pot and shake the pot vigorously to combine the ingredients and also to make the edges of all the potatoes kind of unkempt and gooey – what we need for a good crisping in the oven!

5. Step 5

   Transfer the potatoes to a rimmed baking sheet or oven-safe pan and broil them until they are golden brown and a little crispy on the edges, shaking the pan to turn the potatoes every 10-15 minutes or so. This process will take at least 45 minutes. The potatoes are done when they’ve got a nice even crispy crust all around the edges.

6. Step 6

   Garnish with some fresh chives and enjoy!