1kg red-skinned potatoes, such as Desirée, skins left on and cut into wedges

2 tbsp olive oil

1 tsp dried oregano

juice 2 lemons

150ml low FODMAP vegetable or chicken stock

2 tbsp sesame seeds


Heat oven to 200C/180C fan/gas 6. Put the wedges in a single layer in a roasting tin.

Whisk together the olive oil, oregano, lemon juice and stock.

Pour the liquid over the potatoes, ensuring they are well coated.

Season and bake for 1 hr, stirring every 15 mins so they don’t stick to the tin.

Add the sesame seeds, increase the heat to 220C/200C fan/gas 7, and bake for a further 10 mins.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Potato wedges with sesame & lemon
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