Fody's Spiced Oven-Baked Fries
These Low FODMAP fries are baked in the oven and truly offer as much satisfaction as fried. Don’t believe me? You are just going to have to try them. The key is the type of potato used, the size that we cut the potatoes and the amount of Fody Low FODMAP Garlic-Infused Olive Oil used in the preparation. In addition to the oil we use a dry rub of FODY Low FODMAP Taco Spice Blend to add a lightly spiced layer of flavor. Ketchup makes an obvious dipping sauce, but try salsa instead or in addition. It might become your go-to accompaniment for Low FODMAP fries.
- 1 pound (455 g) russet potatoes (about 2 medium)
- 2 tablespoons Fody Low FODMAP Garlic-Infused Olive Oil
- 1 1/4 teaspoons Fody Low FODMAP Taco Spice Blend
- Fody Low FODMAP Ketchup
- Fody Low FODMAP Original Mild Salsa
Preheat oven to 450F/230C. Line two rimmed baking sheet pans with parchment paper or aluminum foil and coat with nonstick spray.
Peel potatoes and cut into 3/8 inch (1 cm) matchstick shapes. Place potatoes in bowl, drizzle with oil and toss to coat well. Sprinkle with spice blend and toss again to coat evenly.
Arrange the fries on both pans, spacing evenly without touching one another. Bake for 12 minutes, flip fries over and continue to bake for about 12 to 15 minutes more or until fries are golden brown and crispy. Serve your Low FODMAP fries immediately with ketchup, salsa, or our suggestion - both!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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