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–+ servings

Potato Wedges

These low FODMAP potato wedges are super simple to make and are much more nutritious than what you might buy at a restaurant.
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Course Side
Servings 4 servings

Ingredients
  

  • 2 lbs yellow potato approx. 4 medium potatoes
  • 1 tbsp extra virgin olive oil plus extra for greasing pan
  • 1/4 tsp salt
  • 1/8 tsp black pepper or more

Instructions
 

  • Preheat oven to 400F. Optional to line baking pan with tin foil (makes clean up easier). Lightly grease tin foil or baking pan using oil or an oil spray.
  • Wash potatoes in water and gently scrub off any dirt. The potatoes do not need to be peeled if washed well and this will increase the fibre! Dry off potatoes.
  • Use a sharp chef’s knife to cut potatoes into wedges (1/8s) by halving three times (i.e., cut potato in half, cut each potato halve in half, and then cut each potato quarter in half to make eighths).
  • Toss the potato wedges in a large bowl with the oil, salt and pepper until evenly coated. Spread wedges on pan in a single layer.
  • Roast in oven for 15 minutes. Flip potato wedges over using a spatula and roast for another 10-15 minutes until both sides of wedges are browned.
  • Keep leftover potato wedges in a container in the fridge for up to 5 days.

Notes

  • Option to sprinkle on dried herbs or spices, I like thyme!
  • You can use white potatoes if you don’t have any yellow potatoes
  • According to Monash, potatoes do not contain any FODMAPs so there is no serving size limit per meal/snack.
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