Crispy roasted potatoes are simple to pull off, super tasty and low-FODMAP to boot. Our method gives them some extra crunch and flavor, which is our favorite way to enjoy potatoes!
Low FODMAP Crisp-Roasted Baby Potatoes
baby potatoes, 2 pounds, cut in half
high heat oil (safflower, sunflower, vegetable), 2-3 tablespoons
baking soda, 1 tablespoon
garlic scape powder, 1 teaspoon
salt and pepper, to taste
chives, small handful, diced for garnish
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.
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.
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.
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!
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.
Garnish with some fresh chives and enjoy!