Low FODMAP and Gluten Free Recipe - Potato and pepper bake IBS Sano - Low FODMAP Recipes - Logo Background


2kg/4lb 8oz waxy maincrop potatoes

2 x 290g jars chargrilled peppers in oil

2 tbsp coriander seeds

Low FODMAP Recipes -  Potato and pepper bake



Preheat the oven to 220C/200C Fan/Gas 7.

Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices) and toss them into a large shallow roasting tin.

Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes.

Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.

Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan), transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.

Recipe adapted from: Good Food


To make ahead: peel and slice the potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using.