Low Fodmap Hasselback Potatoes with Rosemary
Prep time
Cook time
Total time
Serves: 4
  • 4 Yukon gold potatoes washed and patted dry
  • 3 Tbsp. garlic-infused olive oil, divided
  • 1 sprigs fresh rosemary, chopped
  • Salt and pepper, to taste
  1. Preheat oven to 425°F. Grease a baking dish and set aside.
  2. Cut thin (1/8-inch thick) slits into each potato, stopping just before cutting through so potato stays connected at the bottom. Place prepared potatoes into the baking dish with cut sides up. Gently fan potatoes apart. Drizzle with 2 Tbsp. olive oil. Top with chopped rosemary, salt, and pepper.
  3. Bake for 35 minutes. Drizzle with remaining 2 Tbsp. olive oil and bake another 30 minutes or until potatoes are just crispy on the edges and fork tender. Serve warm.
Nutrition Information
Serving size: ¼ Calories: 219 Fat: 10.8 g Saturated fat: 1.6 g Carbohydrates: 30.5 g Sugar: 1.2 g Sodium: 165 mg Fiber: 2.4 g Protein: 3.5 g Cholesterol: 0 mg
Recipe by FUN WITHOUT FODMAPS at http://www.funwithoutfodmaps.com/low-fodmap-hasselback-potatoes-rosemary/