Low FODMAP brown butter, garlic and sage crispy potatoes
Low FODMAP, gluten free, nut free, vegetarian *This recipe uses Australian tablespoons which are 20ml as opposed to the more common 15ml. Use ml listed in the recipe, or use 3-4 tablespoons of oil if you use 15ml size tablespoons.
Ingredients
For the potatoes:
- 1 kg all-rounder variety baby or small potatoes I used Maris Piper
- Salt to season the boiling water
- 40-60 ml (2-3 tablespoons)* olive oil
- Salt for seasoning
For the brown butter garlic sage sauce:
- 100 g salted butter
- 4-10 cloves pickled garlic (approximately 12-20g up to 30-50g, clove size dependent) see notes for a recipe and guide
- 1-2 sage leaves per potato I used 1 ½ medium bunches
- Salt and pepper to finish
Instructions
To make the crispy flattened potatoes:
- If your potatoes have dirt on them, wash and scrub your potatoes.
- Place them in a large pot of well salted water over a medium high heat and cook for 20-30 minutes or until the largest potato can easily be pierced with a knife.
- While you wait, preheat the oven to 200C/400F. Move your racks to have space for two oven trays if necessary. Get two oven trays out and measure the butter for the sauce into a small pot.
- Crush your garlic and pick any woody stems off the sage.
- Once the potatoes are cooked, drain them. Place half of the cooked potatoes on each tray then drizzle over half the oil and season with salt per tray. If the potatoes are cool enough, use your hands to massage the oil and seasoning into each potato.
- Space the potatoes out evenly on each tray. Use a large flat-bottomed mug (I like to use a pouring jug) to gently put pressure on the first potato, squishing it down. Try to go slowly but firmly so that you don’t completely break the potato apart – we want it flattened but held together by the potato skin. Repeat with the remaining potatoes.
- Place the trays in the oven for 25 minutes, then swap them over so that each tray gets equal browning. Cook for an additional 20-25 minutes.
To make the garlic brown butter sage sauce:
- About 5-10 minutes before the potatoes are cooked, make the brown butter sauce.
- Brown the butter over a medium-low heat until it becomes a medium brown colour. Once it does, add the crushed garlic. Cook the garlic for a couple of minutes or until it just starts to brown, then add the sage. I find it easier to add the sage leaves gradually and to remove them from the pot with a fork or something slotted when they become crisp. Once the sage leaves are crisp and the garlic is light golden, remove the sauce from the heat. I like to add a little extra salt and some freshly cracked pepper here.
To finish:
- Arrange the potatoes on your serving platter and pour over the hot garlic sauce. Serve immediately. Leftovers keep well in the fridge although they will need to be reheated as the butter will harden.
Notes
- See my pickled garlic recipe here. I highly recommend making your own - I promise it is so much better than the store bought stuff. Homemade pickled garlic actually tastes of garlic, whereas the store bought stuff tastes tinny, mushy and like a faint whisper of what I remember garlic to be.
- Add as much pickled garlic as you feel comfortable with within the specifications of the recipe. As we have discussed, Monash says that pickled garlic is low FODMAP in serves of up to 28g per person. FODMAP Friendly says it is low FODMAP in serves of up to 17g per person. Both are very generous servings per person and they are hard to exceed per serve in this recipe.
- 1 medium clove of pickled garlic weighs approximately 3-5g. This obviously varies a lot depending on your garlic, so you are best to go by weight here.
- According to Monash, the maximum weight of pickled garlic for 4 people/serves is 112g. For 6 people/serves it is 168g. I daresay that would be far too much garlic and reaching that number would be tough.
- For FODMAP Friendly, the maximum weight of pickled garlic for 4 people/serves is 68g. For 6 people/serves it is 102g.
- Using an average clove size of 3-5g, 10 garlic cloves is approximately 30-50g pickled garlic. This is well under both thresholds for a serving size.
- Keep in mind that FODMAPs stack and the FODMAP in question here is fructose. The more pickled garlic you use, the more you need to consider what you are serving your potatoes with. Choos low fructose side dishes to keep the overall fructose content lower.
Tried this recipe?Let us know how it was!