Crispy Herb Roasted Potatoes (Low-FODMAP, Gluten-free, Whole30)

These easy potatoes can cook while you are preparing the rest of your meal. The "legality" of potatoes varies between Paleo-ers, some saying "yay", and others "nay". Our family will eat them on occasion and we enjoy every bite. Food should be enjoyed and cherished; establishing a good relationship with food is key in understanding your body and nutrition. Some individuals have a hard time with potatoes due to digestive issues, possibly Small Intestinal Bacterial Overgrowth (SIBO). They are a resistant starch which feeds the good bacteria in the large intestine, so enjoy them if your body indicates they work for you. It's all about listening to your body and building a healthy relationship around food.

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Potatoes are now Whole30 complaint and are a great source of energy if you are trying to keep up your workout routine and do Whole30 for the first time. Over doing it on potatoes will lead you to miss out on more of the good stuff like veggies, but sometimes during a new diet there can be days that seem harder (hungrier) than normal. Potatoes are a great way to feel satisfied and give an extra carbohydrate boost to get your though your day.


1 lb. fingerling potatoes

4 tablespoons ghee, or coconut oil

¼ cup chopped fresh chives

½ teaspoon fine Himalayan salt

½ teaspoon garlic powder (optional, omit for low-FODMAP!)

¼ teaspoon pepper


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  1. Boil the potatoes in water for ten minutes until they can be pierced with a fork, but are not fully cooked; this is known as parboiling.

  2. Drain the potatoes and place back into the hot empty pot.

  3. Toss in the butter, herbs and seasoning and stir until thoroughly coated with all the ingredients.

  4. Place on a sheet and bake at 350°F for ten minutes. Boiling the potatoes first will make the oven time shorter which saves the herbs from burning. I feel like this makes the potatoes crispier as well.


Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 6