Recipes | Breakfast

Low FODMAP Home Fries


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How to Make Low FODMAP Home Fries

Thank goodness white potatoes have no detectable FODMAPs in their appropriate serving sizes! We have always loved potatoes and knowing that we can still enjoy them while following the low FODMAP diet makes our lives just that much brighter.

Especially on a weekend morning, when we want to relax and have a hearty breakfast that includes Low FODMAP Home Fries.

white bowl of low FODMAP home fries with serving spoon

Start With Russets

We think the best Low FODMAP Home Fries start with starchy potatoes, like russets. They will create that creamy interior and crusty exterior that we look for in a great home fries dish.

Parboiling the potatoes first until a bit tender, but still firm and not fully cooked, also helps us get to the desired end result.

To Peel or Not to Peel

You can peel the potatoes, or keep the peel on, or kind of do a combo approach. Your choice. If you leave any of the peel on, you will want to scrub the peels very well as russets are often dirty and dusty.

white bowl of low FODMAP home fries with serving spoon

Make a Big Batch?

Here’s the catch with making the best Low FODMAP Home Fries. I think a cast iron pan is a must. Cast iron holds heat in such a way that it aids in crisping up the potatoes. The issue is the size of your pan is going to dictate how much you can make at once.

The potatoes HAVE to be in a single layer, in order for the maximum surface area to get golden brown and crusty/crispy.

If you want to double the recipe, you could work two pans at once, or, do it in batches, keeping the first batch warm in the oven.

Large Pan = Success

Just do not crowd the pan. You need at least a 10-inch (25 cm) cast-iron pan for our Low FODMAP Home Fries to not only come out their best, but for the experience to be enjoyable and not frustrating for you.

Salt & Pepper

So many recipes call for salt and pepper and your choice of what kind of salt and pepper count! They are so easy to take for granted and yet, they are often the most important seasonings that we have in our pantry – and we should be paying attention.

Kosher salt is used in this recipe, and most of my savory cooking recipes. I like its flavor and they way it is easy to grab between my fingertips and sprinkle over a dish.

Pepper has got to be freshly ground. It is light years better, fresher, sharper, pepper-ier, more complex than any purchased ground. Period. Get a pepper mill if you do not have one.

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white bowl of low FODMAP home fries with serving spoon
4.41 from 5 votes

Low FODMAP Home Fries

Missing restaurant worthy home fries? Our Low FODMAP Home Fries will satisfy your yearnings - easy to make, too.

Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Dédé Wilson


  • 1 1/2 pounds (680 g) russet potatoes, scrubbed, peeled or not, cut into large dice
  • 1/2 cup (36 g) finely chopped leeks, green parts only
  • 3 tablespoons Garlic-Infused Oil, made with olive oil, divided
  • 2 tablespoons unsalted butter, cut into pieces, divided
  • Kosher salt
  • Freshly ground black pepper
  • Smoked paprika, optional


  1. Place the diced potatoes in a large pot, cover with cold water, add a good pinch of salt and bring to a boil. Simmer until potatoes are just barely tender when pierced with a knife; do not overcook. Drain well.
  2. Meanwhile, heat a 10-inch (25 cm) cast iron skillet over low-medium heat and add 1 ½ tablespoons of the Garlic-Infused Oil and heat until shimmering. Add the leeks, season with some salt and pepper and sauté, stirring often, until softened, but not browned, about 5 minutes.
  3. Scrape sautéed leeks out into a small bowl and set aside. Add remaining oil and 1 tablespoon of butter to the pan, still over low-medium heat, and heat until butter melts. Add the drained potatoes, season with salt and pepper and toss them well to coat in the hot fat. Turn heat up to medium.
  4. Allow (or coax) the potatoes to be in a single layer and leave undisturbed, for several minutes, or until the bottoms are nice and crispy and golden brown. Flip the potatoes over with a broad spatula, getting as many new surfaces facing down as possible, in contact with the hot pan. Add the remaining butter at this point if the mixture appears dry. Again, leave the potatoes undisturbed and cook until crispy.
  5. Scrape the leeks into the potatoes and fold together well. Taste and adjust seasoning and add the smoked paprika, if using. Serve immediately. Preferably with eggs, over easy, with runny yolks to mix in with eat bite of potato.



Course: Breakfast, brunch
Cuisine: American


Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Fiber: 3g | Sugar: 1g

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.

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