This part of my life began when my very sick partner was diagnosed with Celiac. Even the slightest exposure to gluten can make him very ill for several days, so I have pursued gluten-free options with thorough aggression. In the U.S. a recent surge of gluten awareness means we have more choices than ever, but it still means hunting and analyzing and tracking down parent companies. After several years now of doing so, I want to share my tricks and tips with others who are still struggling.

Monday, February 11, 2013

Roasted Garlic-Herb Potatoes (Gluten-Free)


5 pounds of potatoes, washed and cut into 2" chunks
1/2 cup (1 stick) butter (sub olive oil for vegan)
3 Tablespoons fresh chopped chives (half the amount dried)
5 cloves fresh garlic, minced (or 1 teaspoon garlic powder)
2 teaspoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
salt and pepper to taste


Preheat oven to 350 degrees Fahrenheit
Spread potato chunks in 9x12 casserole dish.
Cut pats of butter and place on top of potatoes.
Evenly distribute herbs over top of potatoes and butter.
Sprinkle with salt and pepper
Cover with foil.
Bake at 350 F for 1 hour or until potatoes are tender, stirring potatoes halfway through.
Remove foil, stir potatoes.
Turn oven up to broil.
Broil 3-5 minutes until tops are crusty brown.

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