Rosemary Roasted Potatoes (Low FODMAP, Gluten-Free, Vegan)
Prep time
Cook time
Total time
A simple, yet flavorful & satisfying potato dish to be served as a side.
Recipe type: Side Dish
Cuisine: American
Serves: 4
  • 8 medium baby gold or red potatoes, quartered (or cut into eight pieces if not baby potatoes)
  • 2 tablespoons extra-virgin olive oil (can sub avocado oil, ghee, or butter)
  • 3 tablespoons freshly chopped rosemary (about 2 long sprigs)
  • Salt & pepper, to taste
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Place potatoes on a large baking sheet (making sure there is space between them). Drizzle with olive oil and sprinkle with rosemary. Use hands to evenly distribute oil and rosemary.
  3. Give the pan a shake or stir.
  4. Sprinkle with salt and pepper, to taste. Give another quick stir.
  5. Bake for 25-35 minutes (depending on potato size) or until easily pierce with a fork, giving pan a shake or stir about half way through cooking.
If you don't have any issues with ketchup- it goes great with this recipe ;) Just please choose one without high-fructose corn syrup. FODY Foods makes a low FODMAP ketchup.
Recipe by Bridgetown Nutrition at