Soaking the potatoes in a brine prior to cooking creates a really creamy centre in these wedges. I then sprinkle them with some Casa De Sante Italian Herbs Seasoning for a burst of flavour. Try these with my lemon herb butterflied chicken, simple low fodmap coleslaw and 1/2 a cob of BBQ corn each.
Low Fodmap Herb Roasted Potato Wedges Recipe
6 large potatoes
1 teaspoon of salt
1 1/2 tablespoons of olive oil
1 teaspoon of Casa De Sante Italian Herbs Seasoning
Wash and peel the potatoes then cut each potato into eight thick wedges. Sprinkle with the salt and toss until the salt is evenly distributed among the potatoes. Fill the bowl with water until the potatoes are fully submerged. Cover and leave in the refrigerator to soak for 3-12 hours.
Preheat the oven to 180 degrees.
Drain the potatoes and discard the brine. Pat dry the wedges with paper towel then transfer to a baking tray lined with a silicone baking mat. Drizzle the potatoes with the olive oil and sprinkle with the Casa De Sante Italian Herbs Seasoning. Toss to coat evenly.
Cook in the oven for 20 minutes then turn the wedges and cook for a further 15-20 minutes or until cooked through and golden brown.
Potatoes: No fodmaps were detected in this food. Enjoy freely and according to appetite (Monash Univeristy).
Olive oil: Low fodmap at 1 tablespoon.
Casa De Sante Italian Herbs Seasoning: Certified low fodmap by Fodmap Friendly.