Lemon & Garlic Infused Hasselback Potatoes

Lemon & Garlic Infused Hasselback Potatoes

There is nothing quite like the deliciousness of a baked potato. Especially when it’s covered in a lemon and garlic-infused olive oil dressing! This would make a great side dish with some roast vegetables and your favorite cut of meat.

Now for those of you that have trouble with the fructans in garlic, this should cater to your needs. Because the fructans in garlic are water-soluble you can still enjoy the flavor of garlic by infusing it in oil. It’s also gluten and dairy-free and low FODMAP friendly (ingredients in line with the Monash University Low FODMAP Diet App at the time of writing).

Servings: 4

Ingredients for lemon and garlic-infused hasselback potatoes

  • 1 tsp of Garlic-Infused Olive Oil
  • 4 medium sized potatoes
  • ¼ tsp salt

Directions for lemon and garlic-infused hasselback potatoes

  1. Pre-heat a moderate oven
  2. Wash and dry the potatoes
  3. Carefully slice the potatoes thinly until the knife goes almost all the way through
  4. Place the potatoes in a baking dish and drizzle over the low FODMAP garlic-infused olive oil dressing
  5. Place the dish into the oven and bake until the potatoes are golden brown and cooked all the way through – about 45 minutes to 1 hour
  6. During the cooking process you can open the oven every now and again and use a spoon to drizzle the dressing over the potatoes as they cook

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Nutrition facts

Per Serving

  • calories: 157
  • carbohydrates: 33.5g
  • fat: 1.4g
  • fiber: 5.1g
  • potassium: 867mg
  • protein: 3.6g
  • sodium: 160mg
Photograph by Hannah Noonan. All rights reserved. Used with permission.

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