Low FODMAP Potato Wedges Recipe

This crispy golden Low FODMAP Potato Wedges is made with russet potatoes, garlic-infused oil, and savory spices and ready in 45 minutes. The fluffy, steaming interiors break apart to reveal a perfectly seasoned, crunchy exterior that rivals any restaurant side. I rely on this simple recipe whenever I need a comforting snack that won’t upset my stomach.

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The Secret To Getting It Right

My first few attempts at homemade wedges resulted in limp, soggy potatoes that lacked that essential crunch. I learned that the moisture on the surface of the raw potato steams the wedges instead of roasting them. Drying the potatoes thoroughly with a clean kitchen towel before adding any oil completely changed the texture.

Another surprise was finding out how much flavor garlic-infused oil adds without the FODMAP triggers found in fresh garlic. Using this oil instead of plain olive oil gives you that classic savory punch that makes these wedges satisfying and safe.

Low FODMAP Potato Wedges Ingredients

• 3 large Russet potatoes, scrubbed and dried
• 2 tablespoons garlic-infused olive oil
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for extra crunch)

How To Make Low FODMAP Potato Wedges

1. Prep The Potatoes: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Cut each potato in half lengthwise, then slice each half into 3 or 4 wedges depending on size.
2. Soak And Dry: Place the wedges in a bowl of cold water for 10 minutes to remove excess starch, then drain and pat them completely dry with paper towels.
3. Season The Wedges: Toss the dried wedges in a large bowl with the garlic-infused oil, paprika, oregano, salt, pepper, and cornstarch until evenly coated.
4. Bake The Wedges: Arrange the potatoes in a single layer on the baking sheet ensuring they do not touch. Bake for 20 minutes.
5. Flip And Finish: Flip the wedges over and bake for another 15-20 minutes until they are golden brown and crispy on the edges.

Recipe Tips

• Don’t overcrowd: Giving the wedges space allows hot air to circulate, which ensures they roast rather than steam.
• Dry thoroughly: Water is the enemy of crispiness, so take an extra minute to ensure the potatoes are bone dry before seasoning.
• Check your oil: Make sure your garlic-infused oil is free of actual garlic pieces, as the FODMAPs are water-soluble but not oil-soluble.

What To Serve With Potato Wedges

These wedges make a fantastic side for a simple grilled steak or a burger served on a gluten-free bun. They also pair beautifully with grilled chicken thighs seasoned with lemon and herbs for a complete, tummy-friendly meal.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them back in the oven or an air fryer at 350°F for 5-10 minutes to revive the crispy texture.

FAQs

• Can I make these in an air fryer?
  Yes, cook them in the air fryer at 400°F for about 15-20 minutes, shaking the basket halfway through cooking.
• Is garlic powder low FODMAP?
  No, garlic powder is high in fructans and should be avoided; stick to garlic-infused oil for safe flavor.
• Do I have to peel the potatoes?
  No, leaving the skin on adds texture and nutrients, just make sure to scrub them well before cutting.

Nutrition

• Calories: 180
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 300mg
• Total Carbohydrate: 28g
• Protein: 3g

Try More Recipes:

• Low FODMAP Pot Roast Recipe
• Low FODMAP Pork Ribs Recipe
• Low FODMAP Pork Chops Recipe