These potatoes are first boiled, and then smashed onto a hot cookie sheet, and baked with a smattering of salt, pepper, garlic-infused oil, and Parmesan cheese (omit the cheese for vegan or dairy-free). They are crispy, fluffy comfort food, and they’re low FODMAP to boot! Give yourself a full hour to get them made.
If you’re not eating a low FODMAP diet and don’t happen to have garlic-infused olive oil handy, feel free to use powdered garlic and plain olive oil.
These make a great side for my BBQ Chicken Drumsticks.
Smashed Potatoes (low FODMAP)
Crispy, fluffy smashed potatoes are a comforting, low FODMAP side.
Servings: 6
Calories: 133kcal
Ingredients
- 1.4 lb small potatoes 24 oz
- 2-3 tbsp garlic-infused olive oil
- ΒΌ cup shredded Parmesan cheese optional
- sea salt to taste
- freshly cracked pepper to taste
Instructions
- Boil the potatoes for 20-25 min. Meanwhile preheat the oven to 450* with a large cookie sheet in it.
- Drain the potatoes for 5 minutes. Meaning, allow them to sit in a colander draining for the full 5 minutes.
- Remove the (hot!) cookie sheet from the oven and place on a level, heat-proof surface. Drizzle garlic olive oil on the cookie sheet and spread evenly to coat.Smash the potatoes into the cookie sheet with a sturdy fork. Let the smashed potatoes sit outside of the oven for 5 minutes.
- Drizzle the potatoes with the garlic olive oil. Salt and pepper to taste. Sprinkle with the Parmesan cheese, if using.
- Bake for 30-45 minutes in the middle rack of the oven. DO NOT FLIP. Potatoes are done when they have some crispy, golden brown edges.
Notes
For vegan and dairy free, omit the parmesan cheese.
Nutrition
Calories: 133kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 99mg | Potassium: 489mg | Fiber: 2g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg