Crispy Potatoes With Fresh Herbs and Feta Cream (low FODMAP)

25 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 - 6 • OK to make ahead: Step 5

A delicious spin on standard roasted potatoes, these are crispy, creamy, and very flavorful. Choose the herbs that go best with what you’re serving for your main course. If it is heavy on rosemary, then use rosemary in your potatoes. If it’s Mediterranean, then use oregano, basil, and chives. Use what’s in your fridge, your herb garden, or at your local farmer’s market.

Ingredients

2 pounds mixed baby potatoes, halved or quartered if large

1 lemon, quartered

1/4 cup fresh oregano, chopped

1/4 cup, plus 1/3 cup garlic-infused olive oil

Kosher salt and black pepper

1/2 cup mixed fresh herbs, chopped - basil, dill, parsley, oregano, chives (you decide!)

2 teaspoons maple syrup

1-2 tablespoons white sesame seeds

Ingredients: Feta Cream

8 ounces feta cheese

1/4 cup lactose-free yogurt or cream cheese (at room temperature)

2-4 tablespoons lemon juice

1 tablespoon garlic-infused olive oil

1/4 teaspoon smoked paprika

Directions

(1) Prepare: Preheat the oven to 425 degrees F. Wash potatoes and cut larger potatoes so all are about the same size.

(2) Roast potatoes and lemon: In a mixing bowl, toss the potatoes, lemon wedges, and oregano with 1/4 cup garlic-infused olive oil. Spread in one layer on a rimmed baking sheet. Season with salt and pepper. Roast for 20 minutes, or until tender.

(3) Remove charred lemon: Remove the charred lemon from the baking sheet to a cutting board. Continue to cook the potatoes for another 20-25 minutes, until crispy.

(4) Make the herb sauce: To make the herb oil. Finely chop 1-2 roasted lemon wedges – rind and all, discarding any seeds. Chop/mash the garlic into a paste. Add the lemon and garlic to a bowl. Add 1/3 cup olive oil, the mixed herbs, and the honey. Season with salt, pepper, and chili flakes.

(5) Make the feta cream: Combine the feta, yogurt or cream cheese, lemon juice, garlic-infused olive oil, and smoked paprika in a mini food processor or blender and blend until creamy. If needed, thin with additional lemon juice or garlic-infused olive oil (depending on how lemony and thin you want it). It should be thick enough to hold its shape on the serving plate.

(6) Finish: Remove the potatoes from the oven and put them back in the mixing bowl. Toss with half the herb oil and the sesame seeds. Taste and add salt or pepper if needed.

(7) Plate and serve: Spread the feta cream on your serving dish, spoon the potatoes over the feta, and drizzle with the remaining herb sauce. Sprinkle everything lightly with a bit of salt.

Eat and enjoy every bite because you can!

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