This delicious low FODMAP recipe brings the flavour combination of salt and vinegar together. When paired with these crispy smashed roast potatoes, we promise it won’t disappoint. While it’s a popular flavour combination in the UK and Ireland, it may seem a little daring to others. If you’re tempted but haven’t enjoyed the wincing hit of salt and vinegar smashed potatoes before, give it a go but start with less vinegar.
Health fact: Vinegar can improve your insulin sensitivity after eating roast potatoes like this and it also lowers your blood sugar and the amount of insulin your body has to pump out to deal with it, so it’s a win win!
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Steam the baby potatoes for 20 minutes.
2
After about 15 minutes, preheat the oven to 220 C / 200 C Fan / 425 F and place a roasting tray with the olive oil in the oven for 5 minutes to heat up.
3
Once the potatoes are tender, remove the hot water from the bottom of the steamer and sit the potatoes back on top with the lid off to help them dry out for a few minutes.
4
Once ready, place the potatoes on a plate or chopping board, then smash each one with a fork, so that the potatoes are roughly halved in size with rough edges which will crisp up well in the oven.
5
Remove the tray with the hot oil from the oven carefully. Add the potatoes to the tray slowly and turn gently to coat in the oil. Season with salt and pepper, then roast for 20 minutes.
6
After 20 minutes, give the potatoes a shake, add 2 tbsp of apple cider vinegar and return to the oven for a further 5-10 minutes.
7
Once the potatoes are a deep golden brown with delicious crispy edges, they are ready to serve with an additional 2 tbsp of apple cider vinegar for those who wish, and some parsley as a garnish.
