Vegan | OMS-Friendly | Low-FODMAP

Roast PotatoesIngredients

  • 1.5kg potatoes (types that roast best are Maris Piper, Coliban or Sebago)
  • Sea salt
  • Freshly-ground black pepper
  • Olive oil
  • 1 bulb of garlic, broken into cloves (optional for low-FODMAP)
  • Red wine vinegar
  • Rosemary leaves, picked (without stalks)
  • 1 bunch thyme leaves, picked


  1. Preheat the oven to 190ºC (375ºF or gas 5).
  2. Peel the potatoes and cut them until they are evenly sized – two squash balls is good.
  3. Wash the potatoes under cold water to wash extra starch off.
  4. Add potatoes to a big pot, cover with cold water, and add salt and pepper to pot.
  5. Boil, and cook for 6-7 minutes – this is called par-boiling.
  6. Drain in a colander, and let steam-dry for a few minutes.
  7. Shake the colander to rough up the edges of the potatoes – this makes them crunchy later.
  8. Tip the potatoes into a baking tray in one layer with two lugs of olive oil, then toss.
  9. Put potatoes into the hot oven to cook for 30 minutes or until lightly browned and mostly cooked.
  10. A great Jamie Oliver trick is to now squash the potato with a potato masher gently so the surface area is greater, to increase the crunchiness of the potatoes.
  11. In a bowl, mix the vinegar, tablespoon of olive oil and herbs (and garlic – optional). Mix. Add to the potatoes, then shake the dish.
  12. Return to the oven for 40-45 minutes for crunchy, delicious roast potatoes.