Now that the latest issue of my free gout newsletter is finished, it’s catching up time once again.

It is time to answer your short question about recipes for gout.

First, a warning. I have seen hundreds of so-called recipes for gout, and books of gout diet recipes. Most of them simply regurgitate old, out-of-date, advice about foods low in purines. Purines and gout are not that important, and certainly not for vegetables. If you see any of these, and you are not sure about their true value for gout sufferers, please let me know about them, and I will appraise them for you.

You might have noticed that I have started a new Gout Diet Recipes section.

Over the next few months, I will be adding new recipes here – all of them with a full nutritional assessment showing the likely effects on gout.

Do you have a particular recipe that you love to eat, but not sure how it will affect your gout? Just send the recipe to me, and I will assess it for you. I will publish the best of these in my gout recipe section.

This post answers a short gout question in the gout diet section. Do you still have questions about recipes for gout? See the list of discussions about recipes for gout friendly foods.

Please note that I’m moving my gout forums to a new website. See the latest Recipes For Gout discussions in my Gout Topic Index. Join in any of those topics, or start your own new Recipes For Gout discussion.


  • raff

    My son is over 25 he has gout, hes on medication but not helping at all, i would be grateful for a seven a day recipe, i am fed up cookung chicken for him and vegetables its either boiled or roasted please help if u can i need to help him before its too late, it is depressing seeing him in pain. thank you i await for a reply. thank you again.

    • What medication? How long has he been taking it? What are his recent test results for uric acid? Has he had blood tests for iron?

      How tall, what weight and is he generally active or not?

      What food does he like best?

      I know it seems a lot of questions, but it would be extremely wrong of me, or anyone else, to offer advice without proper information.

      Please can you supply the information in the gout forum? I’m closing this page as it is over 2 years old.

  • Hi, Keith & everyone,

    Been trying to find more recipes since I’m not eating much meat. I’m doing as Keith said, that is, to have it sometimes as a treat 2 or 3 times a week. It’s working good for me. I’m not deprived at all. And I do have to find alternative sources of protein. Right now I have more energy that I have in many years. Maybe this is the way that I’m supposed to eat.

    Anyway, I found a good potato recipe. My husband and I made it last week, and it’s extremely easy. It’s Roasted Rosemary Potatoes. Seems that I have read that rosemary improves circulation. I know that all the herbs that we eat are important, but I don’t know yet what all they do for our bodies. The only changes that we made were we pressed our garlic cloves instead of mincing. Then we used dried rosemary instead of the fresh. We decided that it might be better to use dry because it has a stronger flavor. This is so good and easy. We used white potatoes, but you can use either red or white.

    Rosemary Roasted Potatoes

    Copyright 2004, Ina Garten, All Rights Reserved

    Prep Time:
    8 min
    Inactive Prep Time:

    Cook Time:
    1 hr 0 min


    3 to 4 servings


    1 1/2 pounds small red or white-skinned potatoes (or a mixture)
    1/8 cup good olive oil
    3/4 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 tablespoons minced garlic (3 cloves)
    2 tablespoons minced fresh rosemary leaves


    Preheat the oven to 400 degrees F.

    Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.

    Remove the potatoes from the oven, season to taste, and serve.

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