For the roasted potato

1 potato, peeled and cut into large chunks

2 tbsp olive oil

1 tbsp balsamic vinegar


1 handful basil leaves, torn

For the balsamic tomatoes

8 tomatoes

2 tbsp olive oil

2 tbsp balsamic vinegar

salt, to taste


Preheat the oven to 180C/350F/Gas 4. For the roasted potato, place the potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain.

Place the potato onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt.

Roast in the oven for about 20 minutes, or until tender and starting to brown.

In a bowl, combine the roasted potatoes and gently mix in the basil leaves.

For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar.

Sprinkle with salt and place in the oven to roast for 10-15 minutes.

To serve, place the potato on a serving plate and arrange the balsamic tomatoes.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Roasted potato with basil & tomatoes