Great for casual dinners, outdoor parties, or camping, these potatoes taste awesome and can be done in the oven, on the grill, or even in your Tfal actifry fryer. They go with everything from chicken to burgers to steak!
Be creative with the spices. We like this chili version but equal amounts of dill, basil, thyme, marjoram, oregano and pepper flakes works wonderfully too.
What you’ll need:
4 large russet potatoes cut into ¾ inch cubes (peel on or off – it’s up to you)
1/8 cup olive oil
1 tablespoon chili powder
½ teaspoon onion powder
½ teaspoon dried garlic
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon red pepper flakes
½ teaspoon GF seasoning salt
Sea salt to taste
What you’ll do:
Rinse diced potatoes and put in a large microwave safe bowl. Microwave on high for five minutes, stirring half way through. Remove from microwave and pat dry with paper towel.
In small bowl, mix together oil and spices. Pour over potatoes and stir until well coated.
Oven: Preheat oven to 475 degrees. Place potatoes in single layer on roasting pan or baking sheet. Bake for 20 to 30 minutes stirring occasionally. Potatoes should be crispy and brown on all sides and tender inside.
Grill: Preheat grill on high. Wrap potatoes in large sheet of tinfoil being sure to seal the edges. Wrap again a second time to protect from heat. Place on grill for approximately thirty minutes. Flip the potato packet at least once while cooking.
Tfal Actifry: Place potatoes in actifry and turn on. Cook until they are crispy on the outside. Takes about 20 minutes.
Remove from heat and sprinkle with sea salt.
For outdoor gatherings, try these roasted potatoes with Mary’s Gluten Free Baked Beans.
Photo Credit gf and me 2013
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