Go Back
–+ servings

Smoky Chipotle Chive Roasted Potatoes - Low FODMAP

Savory, smoky, chipotle roasted potatoes with fresh chives makes the perfect side dish for any meal. They are gluten and grain free, dairy free, paleo, vegan and low FODMAP.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: Paleo and Low FODMAP
Servings: 4 servings
Print this Recipe
Did you make this recipe?
Leave a review
4.5 from 2 votes

Ingredients

  • 2 lbs red or white baby potatoes scrubbed
  • 1 tbsp + 2 tsp olive oil
  • 1 tsp fine grain sea salt
  • 2 tsp smoked paprika
  • 1/2 tsp ground chipotle pepper
  • 3 tbsp chopped fresh chives

Instructions

  1. Preheat your oven to 425 degrees and line two large baking sheets with parchment paper.
  2. Cut your potatoes into quarters, or small chunks about 3/4 inch thick and put them in a large bowl. Toss them with the olive oil to completely coat.
  3. In a small bowl combine the salt, paprika and chipotle pepper. Sprinkle the mixture over the potatoes and again, toss to coat them completely.
  4. Transfer the potatoes to the baking sheets, arranging in a single layer and not allowing them to touch each other, which will keep them crispy.
  5. Roast for a total of 35-40 minutes in the preheated oven, turning over once around 20 minutes so they brown evenly.
  6. Remove from oven and transfer to a serving bowl. Sprinkle all the fresh chives over the potatoes and toss a bit to allow the flavors to blend.
  7. Serve as a side dish with breakfast, brunch, lunch or dinner! Enjoy!

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma