When I first went gluten free, I did a major clean out of our kitchen and pantry products that contained gluten. The problem?
They all did! If you have ever done that, then you know nearly every ready-made product has gluten in it. Many of them are technically naturally gluten free, but wheat in some form has been added, or it’s are cross contaminated with something that does.
So, I was not all that concerned about the foods I would have to give up as far as breads and the obvious, but I was concerned with what exactly could I eat?
The best advice given to me as we were going through trials to find out what exactly was wrong with me was to do the gluten free diet and shop the outer edges of the grocery store. This means to shop the dairy, meats, and produce, the items that are naturally gluten free.
This basically meant, don’t drop a ton of money on the specialty products just yet, until you know for sure that you are, in fact, gluten intolerant.
One of the first items I decided to make was roasted rosemary potatoes. Potatoes are one of my favorite foods and thankfully they are naturally gluten free so I simply had to make up some recipes to give them a delicious flavor too.
My mom used to make potatoes like this for us as kids, but she always used packaged mixes to toss into them. I’ve found now that although mixes are great to use from time to time, you can get just as delicious flavors using fresh herbs.
I make these potatoes I using garlic, rosemary, and olive oil. It’s that simple, and they are bursting with flavor. I have to practice restraint from eating the entire pan!
These also make for a good substitute for French fries with items like BBQ burgers, plus they are much healthier.
Are you ready for the perfect side dish? Give these a try!
Roasted Rosemary Potatoes Recipe
- 3 Baking Potato Halved and diced
- 1 Olive Oil
- 1 Rosemary
- 1 Garlic Crushed
- Preheat oven to 400°F.
- Place the sliced up potatoes in the large Ziptop bag or mixing bowl, then add in the olive oil, rosemary and garlic.
- Zip the bag up, then carefully shake up the potatoes to coat them well with the oil and herbs, or stir them in the bowl until well coated. Also note that if you use more potatoes, you may need to add extra oil so keep it handy.
- Spray a baking sheet with non-stick cooking spray, then carefully poor the potatoes evenly on the baking sheet.
- Bake for 25-30 minutes until soft and slightly golden brown.