Crispy Roasted Potatoes

Michael Eisenwasser

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Crispy roasted potatoes with garlic-infused oil, fresh rosemary, and flaky salt.

Prep 10 min

Cook 40 min

Serves 4

Gluten-freeDairy-freeVegan option

Ingredients

• 2 lb (900 g) Yukon Gold or baby potatoes, scrubbed
• 3 tablespoons garlic-infused olive oil
• 1 teaspoon fine salt, plus more to finish
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 2 tablespoons finely grated Parmesan (optional, adds about 1 teaspoon per serve)
• 1 tablespoon chopped scallion greens or chives, to finish

Instructions

Prep

1. Heat the oven to 425°F (220°C). Line a rimmed sheet pan with parchment.
2. Cut the potatoes into evenly sized 1 1/2-inch chunks. For baby potatoes, halve the small ones and quarter the larger ones. Uneven pieces cook at different rates and you end up with some burnt and some underdone.
3. Bring a large pot of salted water to a boil. Add the potatoes and cook for 8 minutes, until a paring knife slides into the edge with a little resistance. Drain well and let them steam dry in the colander for 2 to 3 minutes.

Roast

1. Return the drained potatoes to the empty pot. Add the garlic-infused oil, salt, pepper, paprika, and rosemary. Put the lid on and shake the pot a few times to rough up the edges. The starchy, broken-up surface is what turns into the crispy crust.
2. Tip the potatoes onto the sheet pan and spread them in a single layer with a cut side down. Leave space between pieces. Crowding steams them instead of roasting.
3. Roast for 30 to 40 minutes, flipping once at the 20-minute mark, until the cut sides are deep golden brown and the potatoes sound hollow when tapped.
4. If using Parmesan, sprinkle it over the potatoes in the last 5 minutes of roasting.

Finish

1. Transfer to a serving dish. Scatter the scallion greens over the top, add a pinch of flaky salt, and a final grind of black pepper.

Tips & Substitutions

• Most potato varieties work. Russets tend to crisp up the most, Yukon Golds hold their shape best, red potatoes stay creamy in the center, and baby potatoes need only a halving. Monash lists potatoes as low-FODMAP, with no strict serve-size cap listed.
• Don't skip the boil-then-roast step. Skipping the parboil gives you potatoes that are either crisp outside and raw inside or soft throughout. The starchy, rough surface from shaking the pot is what makes the crust.
• Don't use onion powder. Onion powder and garlic powder are concentrated fructans and become high-FODMAP in very small amounts. The garlic-infused oil plus scallion greens gives you that flavor without using onion or garlic powder.
• Swap the herbs to match the meal. Thyme, oregano, and sage all work in the same amount as rosemary. Add woody herbs before roasting and tender herbs (parsley, chives, dill) after.
• Skip the Parmesan for dairy-free. The recipe is vegan without it. If you include it, Monash lists Parmesan as low-FODMAP up to 40 g per serve, well above the 2 tablespoons split across 4 portions here.
• Use duck fat or ghee for a richer taste. Both are low-FODMAP and give a deeper roasted flavor than oil. Swap tablespoon for tablespoon. If higher-fat meals trigger symptoms for you, stick with olive oil.

Why This Works

Monash doesn't list a strict serve-size cap for potatoes. Monash tests potatoes (Yukon Gold, russet, red, and baby) as low-FODMAP at every serving size measured, so there isn't a strict upper limit listed in the app. That makes them one of the safest starches on a low-FODMAP plate, and an easy swap for pasta or rice when you want a heavier side. Individual tolerance still varies, especially with very large portions.

Garlic-infused oil gives a garlic flavor. Fructans (the carbs that make garlic high-FODMAP) don't dissolve in oil, so the flavor compounds move into the oil while the fructans stay in the garlic solids. Straining the solids out is what keeps the oil low-FODMAP. Full method in the garlic-infused olive oil recipe.

Parboil, then roast. Boiling the potatoes until just tender releases gelatinized starch to the surface. Shaking the pot breaks that surface into a rough texture. When that starchy, rough exterior hits a hot sheet pan with oil, it dehydrates and crisps in a way a raw-started potato never will. This is the same trick behind British roast potatoes.

Scallion greens replace the onion. The green tops of scallions are low-FODMAP, while the white bulbs are high-FODMAP. Chopped green tops give you the onion-family flavor without the fructans. Chives work the same way if you'd rather use those.

Storage

Refrigerate in a sealed container for up to 4 days at 40°F (4°C) or below. Reheat in a 425°F oven or an air fryer for 5 to 8 minutes to recover the crispy edges; the microwave softens them but works if you're in a hurry. Cooked potatoes don't freeze well (the texture turns grainy), so eat them fresh or from the fridge.

Not sure about an ingredient? FODMAP Tracker includes a database of 1,000+ foods with FODMAP ratings to help you cook with confidence.