The best roast potatoes

They are called the best roast potatoes for good reason. This is a FODMAP friendly recipe for a Low FODMAP diet. 

Ingredients (serves 4)

• 1kg Coliban or Sebago potatoes
• 2 tablespoons olive oil

 

Method

1. Preheat oven to 200°C. Peel potatoes and cut into 5cm chunks. Place into a large saucepan. Cover with cold water.
2. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 15 minutes or until partially cooked (potatoes should be only just tender when pierced with a skewer).
3. Drain potatoes well. Return to saucepan over low heat until any remaining water evaporates. Shake saucepan vigorously to rough up surface of potatoes (this will make them crunchy when roasted). Alternatively, scrape surfaces of potatoes with a fork to create a rough texture.
4. Pour oil into a large roasting pan. Place roasting pan into oven for 5 minutes or until oil is hot. Working quickly, add potatoes to hot oil. Use tongs to turn potatoes to coat in oil, then return roasting pan to oven.
5. Roast potatoes for 40 minutes. Turn and roast for a further 30 minutes or until golden and crisp. Season with salt. Serve immediately.

Roast beetroot dip

Cooking Time

50 minutes

Ingredients (serves 6)

• 1 bunch beetroot
• 1 head garlic
• olive oil cooking spray
• 1 cup low-fat yoghurt
• 2 tablespoons dill, finely chopped
• Extra dill and grissini (see note), to serve

 

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Trim beetroot, leaving 1cm stalks attached. Cut 5mm off the top of the head of garlic.
2. Place beetroot and garlic onto prepared baking tray. Spray with oil. Roast for 45 to 50 minutes or until tender when tested with a skewer. Set aside for 15 minutes to cool.
3. Gently peel and discard skin from beetroot. Squeeze garlic flesh from head.
4. Roughly chop beetroot. Place into a food processor with garlic flesh. Process until smooth. Transfer to a glass bowl. Stir in yoghurt, dill, and salt and pepper. Cover. Refrigerate for 3 hours to allow flavours to develop. Transfer to a serving bowl. Garnish with dill. Serve with grissini.

Notes

• Note: Grissini are breadsticks. Look for them in the deli section of your supermarket.
• Hint: Wear disposable gloves when peeling beetroot to prevent staining your hands.