I did say crispy low FODMAP SMASHED Potatoes, not mashed potatoes! Don’t know what smashed potatoes are? Look at the image below.
They’re smashed, they are crispy on the outside and creamy inside. EVERYTHING you want from a potato!
Eat Your Potatoes
First of all, did you know that potatoes have shown no detectable FODMAPs in lab testing? This makes them a fantastic root vegetable to incorporate into your low FODMAP diet.
We have vegan mashed potatoes, mashed potatoes for a crowd, oven-baked fries, roasted with other root veggies, hash browns, home fries, potato pancakes (latkes)and potatoes used in umpteen recipes, but this recipe is about smashed potatoes.
What Are Smashed Potatoes?
Just like they sound! Small sized potatoes that are smashed just enough to expose some of the flesh, but leaving the skin on. The smashed flesh ends up bursting through the tender skin and with a nice coating of Garlic-Infused Oil (or just extra virgin olive oil) seasoned and roasted in a hot oven, they become more than a sum of its parts.
Smashed potatoes are the perfect side dish for meats, poultry or fish and the only problem I have ever had with them is not making enough! You don’t want to crowd the pan, because you want all of the potato’s surface areas to be exposed to the high heat and have a chance to crisp up.
You will begin to crave these Crispy Low FODMAP Smashed Potatoes! Good thing they are so easy 🙂
Crispy Low FODMAP Smashed Potatoes
Crispy Low FODMAP Smashed Potatoes are the perfect side dish. Rich and satisfying, low FODMAP, crispy on ther outside and creamy on the inside.
- 1 1/2 pounds (680 g) baby yellow or Yukon gold potatoes, (they should be about 1 ½ to 2-inches/4 to 5 cm across, scrubbed (they should be about 1 ½ to 2-inches/4 to 5 cm across, scrubbed
- 3 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent
- Kosher salt
- Freshly ground black pepper
Position rack in center of oven. Preheat oven to 450°F (230°C). Have a large rimmed baking sheet pan ready.
Place potatoes in a medium-sized pot and cover with water by 2-inches (5 cm). Bring water to a boil, adjust to a vigorous simmer and cook for about 15 to 20 minutes or just until the potatoes are tender when pierced with the tip of a knife. Drain well in a colander and pat dry with paper towels.
Pour about 1 tablespoon of the oil onto the pan and spread it around evenly to coat. Scatter the potatoes out onto the pan evenly spaced over the oil. Use the palm of your hand to gently press each potato down just until they burst, but not so much so that they fall apart. Take care if they are still hot; you can place a double layer of paper towels between your hand and the potatoes if need be. Drizzle remaining oil all over the potatoes, maximizing the amount on the potatoes themselves and minimizing dribbling it on the pan itself. Season the potatoes well with salt and pepper.
Roast potatoes for about 20 to 30 minutes or until beginning to crisp up and turn golden brown on the outside but are still moist and tender on the inside. Potatoes are ready to serve immediately.
- Our markets sell these potatoes in 1 ½ pound (680 g) net bags, which is why we sized the recipe as we did. The recipe may be scaled up as desired; just make sure your potatoes have lots of room around them on the sheet pan so that they have the ability to roast and get a bit crispy and do not steam, which would leave them soggy. Use two pans if needed.
- You can also use red skinned or purple potatoes.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.