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