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 1/2 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.
Crispy Low FODMAP Smashed Potatoes
Amount Per Serving
Calories 216Calories from Fat 99
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.