Low FODMAP Crispy Balsamic Maple Roasted Potatoes
Roasted potatoes are already a crowd-pleaser, but coating them in a sticky balsamic-maple glaze takes things to a whole new level of craveable. The trick here is preheating the baking sheet so the wedges hit a hot surface and start crisping on contact — no soggy bottoms, just deep golden edges and fluffy centers. Smoked paprika adds a subtle warmth to the seasoning, and the glaze brings together tangy balsamic vinegar, a touch of Dijon, and maple syrup in a way that feels almost restaurant-worthy. One thing that makes this recipe genuinely useful for sensitive digestion is that every ingredient is naturally free of the fermentable carbohydrates that tend to cause trouble — and the maple syrup portion works out to roughly three-quarters of a tablespoon per serving, well within a comfortable threshold. There's no garlic, no onion, no hidden additives — just straightforward pantry staples doing exactly what they're supposed to do. Finishing with a scatter of fresh parsley brightens the whole dish and makes it look as good as it tastes. This one serves four and is the kind of side that disappears fast, so you might want to double it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs yukon gold potatoes, cut into 1-inch wedges
- 3 tbsp olive oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
For the glaze
- 3 tbsp balsamic vinegar
Ingredient noteA serving of up to about 1 tablespoon of balsamic vinegar is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid balsamic vinegar, please tap it and change its rating to Red.
- 3 tbsp maple syrup
- 1 tsp dijon mustard
- ¼ tsp dried thyme
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet in the oven while it preheats — this helps the potatoes start crisping immediately on contact.
- 2
In a large mixing bowl, toss the potato wedges with the olive oil, salt, black pepper, and smoked paprika until evenly coated.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!