These low FODMAP potato wedges are super simple to make and are much more nutritious than what you might buy at a restaurant.
Ingredients
908 gm
Yukon Gold potato
((approx. 4 medium))
1 tbsp
Extra virgin olive oil
((plus extra for greasing pan))
1/4 tsp
Salt
1 tsp
Black pepper
Instructions
Preheat oven to 400F. Optional to line baking pan with tin foil (makes clean up easier). Lightly grease tin foil or baking pan using oil or an oil spray.
Wash potatoes in water and gently scrub off any dirt. The potatoes do not need to be peeled if washed well and this will increase the fibre! Dry off potatoes.
Use a sharp chef’s knife to cut potatoes into wedges (1/8s) by halving three times (i.e., cut potato in half, cut each potato halve in half, and then cut each potato quarter in half to make eighths).
Toss the potato wedges in a large bowl with the oil, salt and pepper until evenly coated. Spread wedges on pan in a single layer.
Roast in oven for 15 minutes. Flip potato wedges over using a spatula and roast for another 10-15 minutes until both sides of wedges are browned.
Keep leftover potato wedges in a container in the fridge for up to 5 days.
