Wednesday, August 22, 2012

Naturally Gluten-Free Roasted Russet Potato Wedges

A tasty way to transform naturally delicious russet potatoes.

Preheat your oven to 425 degrees.
Line a cookie sheet with heavy duty tinfoil.

5 Russet Potatoes
1/4 cup virgin olive oil
3 cloves crushed garlic
1 stem fresh rosemary - chopped
3 stems fresh basil - chopped
2 TBSP fresh chopped chives
1/4 t each of dried: curry powder, cumin, cardamom, turmeric
coarse sea salt & crushed black pepper

Quarter each potato lengthwise.

Place in a large bowl and coat with olive oil, fresh herbs and dried spices.
Place on foil lined pan, skin side down.
Roast for 35 minutes.
Transfer to a serving plate and enjoy.


  1. Hi Kristen, I just came across your blog through vegetarian mamma's site and I'm so glad to have found you. My daughter, now four, was diagnosed a year ago and it's been a whirlwind journey for our family.

    This recipe is great and happens to be similar to one I make too :) but your spices are much more inspiring since I usually opt for just salt, pepper and olive oil.

    Looking forward to reading more!

  2. Naturally gluten-free foods are the best! No adaptions necessary. Thanks for posting!

    1. I agree - naturally gluten-free foods keeps it simple and delicious!

  3. Hi there. The current Food on Friday is all about potatoes! So it would be great if you linked this in. This is the link . Have a good week.

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