Sunday, October 14, 2012

Gluten-Free Roasted Fancy Potatoes


approximately 1 1/2 lbs. fancy potatoes
2-3 TBSP Extra Virgin Olive Oil (EVOO)
2 TBSP crushed garlic
Sea Salt & Black Pepper
Fresh basil

Rinse and halve or quarter all potatoes.
Rinse again to remove excess starch and any remaining soil.
Transfer to a medium sized pot, fill with cold water and bring to a boil over medium high heat.
Boil 15 minutes - until just tender.
While the potatoes are boiling, chop a handful of fresh basil, line a roasting pan with foil lined parchment paper and preheat your oven to 400 degrees.
Drain the potatoes.
Cover the potatoes with the EVOO, crushed garlic, fresh chopped basil sea salt and cracked black pepper and stir gently to coat.

Transfer the potatoes to the roasting pan.  I love this roasting pan because it has a removable rack and handles.  
Roast for 25 minutes stirring occasionally.

Serve warm and enjoy.

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