Low FODMAP Roasted Potatoes and Spinach

Low FODMAP Roasted Potatoes with Spinach

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Low FODMAP Roasted Potatoes with Spinach is made with a tri-color medley of potatoes, rosemary, and fresh greens. A great all-in-one side dish!

Low FODMAP Roasted Potatoes with Spinach

I can tolerate potatoes. I can tolerate spinach. It seems only natural to combine the two. Vegetables and potatoes in one. It couldn’t be easier or tastier! It’s the perfect side dish for my IBS. The recipe starts with your usual roasted potato method, but then in the last few minutes of baking, the spinach is added. I just sprinkle the spinach on top, then put it back in the oven until it’s wilted. It doesn’t take long at all for the spinach to wilt. Be sure to stir the wilted spinach into the potatoes so it’s covered in all that yummy garlic oil and butter.

Tri-Color Potato Medley

Most of the time I make this dish with red potatoes, but lately I’ve been using a medley of purple, red and yellow potatoes. Those purple potatoes are so nutritious! The bright color means that they are full of antioxidants, including anthocyanins. I always think that the more color in your food, the better it is for you.

Just roast the potatoes up in some butter, garlic oil, and rosemary and then stir in the spinach at the end. I usually serve this with chicken or fish. Pictured in these photos is my Low FODMAP Creamy Parmesan Chicken (which is where my double oven comes in handy because they bake at different temperatures). What else can I say except that this Low FODMAP Roasted Potatoes with Spinach dish is delicious!

You may like these other low-FODMAP side dish recipes from my collection:

Low FODMAP Roasted Potatoes and Spinach
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Low FODMAP Roasted Potatoes with Spinach

This all-in-one side dish is made with a tri-color medley of potatoes, rosemary, and fresh greens.
Course Side Dish
Cuisine American
Keyword gluten-free, low-fodmap, potatoes, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 1/2 pounds red potatoes or tri-color potato medley, quartered
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon Fody Garlic-Infused Oil
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups fresh baby spinach

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with foil (for easy cleanup) and coat with cooking spray.
  • In a large bowl, toss together the potatoes, melted butter, garlic infused oil, rosemary, salt and pepper.
  • Spread potatoes out on the prepared baking sheet. Bake uncovered for about 30 to 35 minutes, or until tender and golden-brown, stirring halfway through.
  • Remove potatoes from oven and evenly top with the spinach. Return to oven for 1 to 2 minutes more, or until spinach is wilted. Stir the wilted spinach into the potatoes until coated with the butter/oil. Serve.
Low FODMAP Roasted Potatoes and Spinach

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  1. Mmm, these are delicious. I reduce the olive oil down to 1/16-1/8 of a cup but it still tastes amazing. Simple and easy to make.

     

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