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.

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5 comments:

  1. AnonymousAugust 22, 2012 at 6:11 PM

    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

    ReplyDelete
  2. Alaine @ My GF DF LivingAugust 25, 2012 at 1:56 PM

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

    ReplyDelete
    Replies
    1. UnknownDecember 13, 2012 at 10:38 AM

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

      Delete
  3. CaroleDecember 7, 2012 at 11:48 AM

    This comment has been removed by a blog administrator.

    ReplyDelete
  4. UnknownDecember 13, 2012 at 10:39 AM

    Done! Plus a few more potato recipes!

    ReplyDelete

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