Potatoes are one of my favorite foods, so of course I'm always looking for new ways to prepare them. Not only do I love the taste and texture of potatoes, they also make my sensitive belly feel good. I would say roasted potatoes are my favorite, followed by mashed potatoes. This recipe combines the two. Potatoes are boiled, smashed, then roasted. The result is the creaminess of mashed potatoes, combined with the crispiness of roasted potatoes. This recipe also happens to be low-FODMAP, so there you go!
Low-FODMAP, Gluten-Free, Dairy-Free
adapted from Food.com
12 small new potatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 sprig fresh rosemary, minced
- Boil potatoes in salted water until very tender.
- Preheat oven to 450 degrees F.
- Drizzle a large baking sheet with 1 tablespoon olive oil. (I lined my sheet with foil for easy clean-up.) Place potatoes on prepared baking sheet, leaving space in between each potato.
- With the bottom of a drinking glass (you can also use a potato masher if you have one, I don't, which is why I used a glass), gently press down on each potato until slightly mashes, rotate 90 degrees and mash again.
- Drizzle remaining 1 tablespoon olive oil over potatoes. Sprinkle with salt, pepper and rosemary.
- Bake for 20 to 25 minutes or until golden brown.