Eating for IBS Recipe Classic
Enjoy this week's classic IBS recipe!
Crunchy Skillet Garlic New Potatoes
Super easy and outrageously delicious, these potatoes are crispy-crunchy outside, creamy smooth inside, and have an addictive garlicky twist. Mincing the garlic breaks down the insoluble fiber, as does cooking the garlic till it melts into the potatoes. Cooking also off-gases the sulfur in garlic (and onions), making it much more tolerable for IBS. This recipe is also wonderful without the garlic cloves, so feel to free to omit them if you wish.
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. And don't worry about an attack - this dish is almost pure soluble fiber, the foundation of a safe IBS diet.
A non-stick pan is essential to the success of this recipe.
Makes 4 Servings
2 lbs. small red or white new potatoes, scrubbed, peeled, and quartered
1 tablespoon Tummy Fiber Acacia
1 tablespoon olive oil
6 large garlic cloves, finely minced
1 teaspoon garlic salt
Place potatoes in a large, non-stick skillet. Sprinkle in the Tummy Fiber and then add cold water to cover the potatoes by three-fourths. Add the oil, garlic, and salt. Stir, 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.
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