Whenever I think of roasted potatoes I immediately go to a particular night during my senior year of college when my roommates and I cooked dinner together. We would do this all the time before going out to the bars. It was a fun way to begin the night together, eating a yummy meal, trying on each other’s clothes and watching Grey’s Anatomy. This particular night, my best friend, whom I won’t mention her name (DARAH), sliced the tip of her pinkie finger off while cutting potatoes. It was pretty gnarly to see the tip of her finger on the cutting board. We tried to remain calm which was hard to do when you see a piece of a finger cut off. My other roommate and I rushed to the pharmacy to pick up gauze, Neosporin and band-aids only to come back to find Darah still casually drinking wine. The good news was that she was not freaked out but the bad news was the cut kept bleeding. We kept telling her the wine would only make the bleeding worse but it wasn’t until she called her cousin, an ER nurse, who confirmed what we said. Lesson learned if you have a cooking injury, put the wine down and wrap up your finger! :p Back to IBS friendly recipes, this is a great side dish to make for a crowd as it’s easy to make a large amount of in advance and warm the next day. The lemon tang and herbs give it a freshness from the classic roasted potatoes. Thank goodness potatoes are FODMAP safe because these are also a great tummy soother for when you’re having an off day.
A classic side dish with a twist of lemon and fresh herbs.
- 1/2 Pound Small Potatoes, cut in quarters (l like using the tri-color potatoes)
- 1/4 Cup Extra Virgin Olive Oil
- Half of a Lemon, juiced
- 1 Tablespoon Dried Dill
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Pepper
- 2 Sprigs of Fresh Rosemary
- Preheat oven to 400 degrees.
- Mix all ingredients in a large bowl.
- Spread on a baking sheet & bake for 45 minutes, flipping once.
Keywords: FODMAP side dish, gluten-free side dish, potatoes