Description
The best low FODMAP crispy roasted potatoes. Soft on the inside, crisp on the outside. Low FODMAP, gluten-free, lactose-free, vegan.
Ingredients
Scale
- 550 g potatoes, unpeeled
- 2 tbsp olive oil
- 1 tsp ground paprika
- 1/4 tsp cumin
- 1/4 tsp salt
- A pinch of ground chili
Instructions
- Preheat the oven to 230 degrees Celcius (440 F).
- Wash the potatoes well and cut them (unpeeled) into cubes.
- Put the potatoes into a bowl and add olive oil and spices. Mix together well, so everything is covered in oil and spices.
- Layer a baking sheet with baking parchment and put the potatoes on top.
- Bake the potatoes for 20 minutes in the oven. Stir them carefully and bake for another 10-15 minutes. Keep a close eye on the potatoes during the last 10 minutes of baking because you don’t want them to burn. You can also prepare the potatoes in the air fryer. Then bake them for 18 to 20 minutes at 190 degrees Celsius (375 F).
- Prep Time: 5 min
- Cook Time: 30 min
- Category: Side dish
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 244
- Fat: 9
- Carbohydrates: 35
- Fiber: 6
- Protein: 4
