4 large baking potatoes, unpeeled

4 tablespoons good olive oil

1 1/2 teaspoons sea salt

3/4 teaspoon freshly ground black pepper

1 teaspoon garlic infused oil

1 teaspoon minced fresh rosemary leaves

For the poached eggs

1 tsp white wine vinegar

2 free-range eggs


Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise.

You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic oil, and rosemary.

With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes.

Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

For the poached eggs, put the vinegar into a small saucepan and fill up with boiling water.

When the water is gently simmering, swirl the water round with a spoon to make a whirlpool in the middle.

Crack an egg into the whirlpool and leave for 3-5 minutes, or until the egg has set.

Remove with a slotted spoon and repeat with the other egg. To serve, place the poached eggs on top of the potato wedges.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Potato wedges with soft poached eggs