Low FODMAP Mini Hasselback Potatoes
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.
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!