When I first began the elimination phase of the low FODMAP diet, potatoes were one of the things I missed most. There are several different variations to the protocol, especially if you're dealing with SIBO vs. IBS; those with IBS usually do not need to eliminate potato, but those of us with SIBO are generally recommended to avoid it during the elimination phase.
By the time I was through the elimination phase of the low FODMAP diet, potatoes were for some reason "scary" to me. I was afraid that if I ate them "something bad would happen." To tell you the truth, I have no idea where I came to that conclusion. It took me a solid year or more after completing the elimination phase of the low FODMAP diet to allow myself to try potato again. If I am really honest with myself, I think I was scared of them because I was scared that potatoes would "cause me to gain weight". One thing that my SIBO journey really began to shed light on for me was my disordered relationship with food. I was terrified of certain foods, entire food groups even, and healing my SIBO actually began to teach me how to break that disordered cycle. It took me awhile, but I am now at the point where not only do I tolerate potatoes, but I also do not beat myself up for eating them. In fact, potatoes have loads of nutritional value! They're actually low in calories and are a fantastic source of vitamin C, B6/B vitamins, potassium, and iron. Not to mention they're just insanely delicious!
Speaking of insanely delicious, these low FODMAP friendly smashed potatoes are probably my number one favorite way of preparing potatoes. I'm a big fan of baby medley potatoes which usually come in a 1lb bag and contain a mixture of purple, yellow, red, and/or white potato. They're perfectly bite sized, so much quicker to prepare, and make the perfect addition to any sheet pan meal. This last meal prep go around I prepped and roasted an entire sheet pan of mixed fresh veggies, low FODMAP friendly BBQ chicken, and these crispy smashed potatoes all in the oven in around an hour! You simply can't go wrong.
So, what are we waiting for?! Let's get to the good part and make these low FODMAP friendly crispy smashed potatoes for dinner TONIGHT!!
Don't forget to leave a review of this recipe in the comments when you make it! I love to hear from you!
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2 1lb bags baby medley potatoes
fresh or dried thyme*
*If thyme isn't available to you, rosemary or oregano would be delicious, too.
Pre-heat oven to 425F.
Fill a large pot with water and bring to a boil over medium high heat.
Add in potatoes and boil until they are fork tender, about 25 minutes.
Smash each potato gently with the back of a fork. This gives them a greater surface area to crisp up while roasting.
Next, drizzle potatoes with garlic infused olive oil. If you like measurements, I'd say about 2 tbsp will do the trick.
Finally, sprinkle generously with sea salt + thyme, about 1 tsp or so of each.
Roast potatoes in the oven about 20-30 minutes or until tops begin to brown and become visibly crisped.