I decided to begin with red potatoes as my first test potato while following a Low FODMAP Diet for a specific reason. I had been avoiding potatoes all this time and for the wrong reason. The potatoes I was eating were covered in onion and garlic which are High FODMAP foods, so I thought I was reacting to the potatoes when it was actually the seasonings that I always put on my potatoes. Yet, when I learned that potatoes are a low FODMAP food my mind still focused on other things I had studied about potatoes. One thing in particular was that red skin potatoes have less sugar than other varieties and do not feed yeast (Body Ecology Diet, page 52). I wanted to take every precaution that I could possibly think of so that I could re-introduce this food in the best way possible.
This recipe isn’t the first time I tried the red potato, but it was the most delicious one I had tried thus far because this time I added cheese to it. Potatoes and cheese…it had been years since I had eaten anything similar! The cheese I chose was a hard parmesean cheese (low FODMAP for sure).
The smell of this dish was so wonderful and I enjoyed its aroma probably more so because it was something that I could actually eat this time.
- Red potatoes, sliced thin (1 medium size per serving)
- Power Greens (Kale, Spinach, Arugula, Chard)
- Parmesan Cheese (or use a Vegan cheese of your choice)
- Oil to grease pan and drizzle on top (I used a blend of coconut and ghee)
- Liquids: Low FODMAP broth (without onions or garlic) or simply use water
- Salt and Pepper
- Herbs of choice (Dried dill was used in recipe in photo.)
- Oil bottom of a casserole dish – just enough so food won’t stick.
- Lay the potato slices flat, being careful not to overlap so that it becomes unlevel
- Add power greens and sprinkle with salt and pepper to taste
- Add more potato slices while keeping a nice even level again
- Repeat steps 2 – 4 as desired
- Sprinkle last layer of potatoes with salt, pepper, herbs and bits of Parmesan cheese
- Add a little of chosen liquid to the bottom of dish (about 1/8 inch)
- Cover with glass lid or parchment paper and bake for about 35 minutes at 375 degrees F
Note: I hope you enjoy this recipe as much as I did.