Crunchy Skillet-Browned Garlic New Potatoes

Ridiculously easy and outrageously delicious, these potatoes are crispy-crunchy outside, creamy smooth inside, and have an addictive garlicky twist. What makes that garlicky twist safe for IBS? The insoluble fiber in the garlic breaks down with cooking, and the sulfur off-gasses. The potatoes provide a very high soluble fiber foundation for gut stability.

Serve as a dinner side dish or as breakfast homefries to die for. Don't worry about leftovers – I promise you there won't be any.

* A non-stick pan is essential to the success of this recipe *

Makes 4 Servings

2 lbs. small red or white new potatoes, peeled, and quartered
1 Tablespoon olive oil
6 large garlic cloves, minced
1 Teaspoon garlic salt

Place potatoes in a large, non-stick skillet. Add cold water to cover the potatoes by three-fourths. Add the oil, garlic, and salt. Bring to a boil, reduce heat to medium, and cook until water evaporates, turning potatoes occasionally, about 25 minutes.

Increase heat to medium-high and cook until potatoes are crispy and brown, turning frequently, about 10-15 minutes. Serve immediately.


All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.