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Low FODMAP Roasted Potatoes and Spinach
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Low FODMAP Roasted Potatoes with Spinach

This all-in-one side dish is made with a tri-color medley of potatoes, rosemary, and fresh greens.
Course Side Dish
Cuisine American
Keyword gluten-free, low-fodmap, potatoes, spinach
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 1/2 pounds red potatoes or tri-color potato medley, quartered
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon Fody Garlic-Infused Oil
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 cups fresh baby spinach

Instructions

  • Preheat oven to 425 degrees F. Line a large baking sheet with foil (for easy cleanup) and coat with cooking spray.
  • In a large bowl, toss together the potatoes, melted butter, garlic infused oil, rosemary, salt and pepper.
  • Spread potatoes out on the prepared baking sheet. Bake uncovered for about 30 to 35 minutes, or until tender and golden-brown, stirring halfway through.
  • Remove potatoes from oven and evenly top with the spinach. Return to oven for 1 to 2 minutes more, or until spinach is wilted. Stir the wilted spinach into the potatoes until coated with the butter/oil. Serve.