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. My girlfriend, whom I won’t mention her name (Darah), sliced the tip of her pinkie finger off when cutting potatoes. It was pretty gnarly to see the tip of her finger on the cutting board. My other roommate and I rushed to the pharmacy to pick up gauze, neosporin and band aids only to come back and find her still casually drinking wine. We kept telling her the wine would only make the bleeding worse but it wasn’t until she called her cousin, an ER nurse, whom confirmed what we said. Lesson learned if you have a cooking injury, put the wine down and wrap up your finger! :p
Back to this IBS friendly recipe at hand, 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 gives it a freshness from the classic roasted potatoes. Thank goodness potatoes are FODMAP safe because these are also a great tummy soother for me when I’m feeling bloated or off.
What’s your favorite way to eat potatoes? If you are looking for more recipes, check out my twice baked potatoes recipe.
Lemon Roasted PotatoesPrint Recipe
- 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 baking sheet & bake for 45 minutes, flipping once.