Roast Potatoes

The perfect Roast Potato! Shown here with a slice of roast beef, sprouts, spring greens, broccoli and gluten free gravy.

Roast dinners are a Sunday family tradition and the roast potatoes are often a ‘make or break’ food item when dining out so I have endeavoured to achieve the perfect recipe to share with you.

A valuable source of energy, the humble spud has been knocked over the years due to Keto diets and other Low Carb fad diets.

However the potato is the number one food source that will actively help you to reduce your sugar cravings.  This is due to the slow release complex carbohydrates that turn into Glucose within the body,  It is this slow release of the bodies favoured energy source that will help prevent you reaching for chocolate and sugary deserts and snacks after dinner.

Try having potatoes with dinner every night for a week and see if your sugar cravings reduce?  They aren’t calorie free so make sure you exercise!

Print Recipe

The Perfect Roast Potatoes!

Course

Sides

Cuisine

Dairy & Gluten Free, Vegan

Keyword

IBS Friendly Recipe

Prep Time

15 minutes

Cook Time

45 minutes

Servings

2 people

Ingredients

• 3 large potatoes Maris Piper are great for roasties
• 1 tablespoon buckwheat flour can use other gluten free alternative flour
• 2 tablespoons Extra Virgin Cold Pressed Olive Oil You can use goose fat if calories aren't an issue
• 1 tablespoon Fresh Lemon Juice optional but does give a great flavour!
• 1 pinch Crushed Black Pepper
• 1 pinch Rock/Himalayan/Organic Salt
• 3 stems Fresh Rosemary finely chopped

Course Sides Cuisine Dairy & Gluten Free, Vegan Keyword IBS Friendly Recipe Prep Time 15 minutes Cook Time 45 minutes Servings 2 people Ingredients 3 large potatoes Maris Piper are great for roasties 1 tablespoon buckwheat flour can use other gluten free alternative flour 2 tablespoons Extra Virgin Cold Pressed Olive Oil You can use goose fat if calories aren't an issue 1 tablespoon Fresh Lemon Juice optional but does give a great flavour! 1 pinch Crushed Black Pepper 1 pinch Rock/Himalayan/Organic Salt 3 stems Fresh Rosemary finely chopped

Instructions

1. Peel and chop the potatoes into roughly 3 - 4 cm chunks
2. Add to a large pan and bring to the boil. Boil for up to 5 minutes but no longer
3. Drain and rinse with cold water. This opens up the potatoes edges to give a lovely crispy finish when roasted.
4. Add the rinsed potatoes to a large bowl. Add 1 tablespoon of the oil, flour, lemon juice, rosemary, salt and pepper and stir to get each potato swell covered.
5. Add the other tablespoon of oil to your roasting tin to coat the bottom of the tin before adding the potatoes to a pre heated oven at 180 - 200 degrees.
6. Stir the potatoes every 15 minutes to check how they're doing and ensure each side is roasting evenly.
7. Once golden brown and cooked through, serve with the rest of your roast dinner. Or even have them on their own with a bit of gluten free gravy! Delicious!

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