I made those Low FODMAP Mini Hasselback Potatoes so many times and they always turn our great (as long as you don’t burn them). Therefore, I decided to share the recipe with you.
- perfect with roast meats or a salad
- no onion or garlic added, fully Low FODMAP recipe
- easy to prepare and ready quicker than usual roast potatoes (don’t need to be boiled first)
“Pyszna chrupiąca skórka i delikatne wnętrze”
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Jump to Recipe
INGREDIENTS FOR A LOW FODMAP MINI HASSELBACK POTATOES, 5 PORTIONS:
500 g baby new potatoes
2 tbsp Garlic Infused Olive Oil
salt, pepper, to season, optionally dried herbs
for serving:
8 tbsp sour cream or a natural, lactose free yogurt
1 tbsp of finely chopped dill
INSTRUCTIONS TO PREPARE A LOW FODMAP MINI HASSELBACK POTATOES:
Preheat the oven to 180 degrees C, fan setting.
Wash you baby potatoes. Do not peel them.
For correct cutting in the potatoes, you will need a sharp knife and a wooden spoon.
Place a potato on a chopping board and line a handle of the wooden spoon alongside it. You need to make the cuts only as deep as the knife reaches the spoon’s handle. In this way you won’t cut through the whole potato. Keep making cuts as close to each other.
Place the ready prepared potatoes on a small roasting tin or an iron skillet, safe for the oven. Iron skillets are very versatile, usually non stick and because they are also safe for the oven, they are great to make omelettes, pies, even a pizza! I use 3 different sizes of the skillets, similar to the one below:
Season the potatoes with salt and pepper and optionally with favourite dried herbs, for example mixed herbs. Pour some Low FODMAP Garlic Infused Olive Oil over the potatoes.
Bake in a hot oven for about 45 minutes.
Serve with sour cream sprinkled with dill, on the side.
Enjoy!
Print Recipe
Find a printable recipe card below:
Low FODMAP Mini Hasselback Potatoes
Equipment
- knife, wooden spoon
- a small roasting tin or a skillet
Ingredients
- 500 g baby new potatoes
- 2 tbsp Garlic Infused Olive Oil
- salt pepper, to season, optionally dried herbs
- for serving:
- 8 tbsp sour cream or a natural lactose free yogurt
- 1 tbsp of finely chopped dill
Instructions
- Preheat the oven to 180 degrees C, fan setting.
- Wash you baby potatoes. Do not peel them.
- For correct cutting in the potatoes, you will need a sharp knife and a wooden spoon.
- Place a potato on a chopping board and line a handle of the wooden spoon alongside it. You need to make the cuts only as deep as the knife reaches the spoon's handle. In this way you won't cut through the whole potato. Keep making cuts as close to each other.
- Place the ready prepared potatoes on a small roasting tin or an iron skillet, safe for the oven. Season with salt and pepper and optionally with favourite dried herbs, for example mixed herbs. Pour some Low FODMAP Garlic Infused Olive Oil over the potatoes.
- Bake in a hot oven for about 45 minutes.
- Serve with sour cream sprinkled with dill, on the side.
- Enjoy!
Other potato recipes on the blog:
Znajdź przepisy Low FODMAP po polsku
na moim blogu Przepisy Low FODMAP:
