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.

Ingredients
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.

6 comments:

  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!
    -Dana

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

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

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  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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  4. This comment has been removed by a blog administrator.

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