1kg potatoes, cut into 2cm/¾ in pieces

2 tbsp rapeseed oil

300g smoked bacon lardons

25g unsalted lactose free butter

small pack flat-leaf parsley, chopped

2 tsp chopped chervil

4 tbsp grated Parmesan

Serves - 4


In a large saucepan on a high heat, simmer the potatoes for 5 mins in enough water to just cover them, then drain in a colander and leave for 1 min for the steam to escape.

Heat the oil in a large frying pan on a high heat, add the bacon and cook for 8-10 mins until lightly caramelised. Add the potatoes, then the lactose free butter.

Season with salt and freshly ground black pepper and cook for 10 mins, stirring regularly, until golden brown all over.

Spoon out any excess fat and stir in the herbs. Taste and adjust the seasoning if necessary. Top with the grated parsley.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Sautéed potatoes with bacon & parsley