GERD Friendly Classic Roasted Potatoes

Total time1 hr

Prep time15 min

Cook time45 min

4.6

(20)

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Ingredients

4 servings

2 lbs yukon gold potatoes, cut into 1 ½-inch chunks
1 tsp kosher salt, plus more for the boiling water
3 tbsp olive oil
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
½ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (~1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
flaky sea salt, to taste (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place a large baking sheet in the oven while it preheats.
2
Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of kosher salt and bring to a boil over high heat. Cook for 8–10 minutes, until the potatoes are just barely tender when pierced with a knife — they should yield with slight resistance, not fall apart.

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