If you’re searching for an easy, crowd-pleasing side dish that’s naturally gluten-free, roasted potatoes with garlic and herbs might be your new go-to. They’re crispy on the outside, fluffy on the inside, and the aromatic blend of fresh herbs and garlic makes each bite a treat.
Roasting potatoes is simple, but it’s also surprisingly versatile. You can mix up the herbs based on what you have in your kitchen (like rosemary, thyme, or parsley). In the end, you’ll have a flavorful addition to any meal without worrying about hidden gluten.
Ingredients
- 2 pounds of potatoes (baby or diced regular potatoes)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh chopped herbs (rosemary, thyme, or a mix)
- 1 teaspoon salt
- ½ teaspoon black pepper
Feel free to adjust the salt and pepper to taste. You can also throw in a pinch of chili flakes if you want a little heat.
Directions
- Preheat your oven to 400°F (200°C). While it warms up, rinse and pat dry your potatoes. If you’re using larger potatoes, cut them into evenly sized chunks for consistent cooking.
- Combine the minced garlic, olive oil, fresh herbs, salt, and black pepper in a bowl. Add the potatoes, then toss until everything is coated.
- Spread the potatoes in a single layer on a baking sheet (line it with parchment paper for easy cleanup).
- Roast for 25 to 30 minutes, flipping the potatoes halfway through. When they’re golden and fork-tender, you’re good to go.
- Serve them hot and garnish with any extra fresh herbs you have on hand.
Nutrition Facts
Here’s a rough estimate per serving (assuming four servings):
- Calories: ~180
- Carbohydrates: ~30g
- Protein: ~3g
- Fat: ~6g
- Fiber: ~3g
Keep in mind these figures can change if you add extra oil, swap potato varieties, or alter portion sizes.
Final thoughts
Roasted potatoes with garlic and herbs are a stress-free way to add a gluten-free option to your menu. You’ll love how they pair with roasted chicken, grilled veggies, or even a simple salad. It’s a one-pan, minimal-cleanup dish that delivers a bunch of flavor without extra fuss.
Frequently Asked Questions (FAQs)
-
Can I use sweet potatoes instead?
Absolutely. Sweet potatoes will roast well and offer a slightly sweeter flavor. Just keep an eye on the cooking time, as they might cook faster. -
How do I store leftovers?
Cool your potatoes first, then store them in an airtight container in the fridge for up to three days. To reheat, pop them back in the oven at 350°F (175°C) for about 10 minutes. -
How can I make them even crispier?
Make sure your potatoes are completely dry before adding oil. You can also preheat the baking sheet in the oven, then spread the potatoes on it. That extra heat jump-starts the crisping.
Ingredients
2 pounds potatoes (baby or diced regular potatoes)
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh chopped herbs (rosemary, thyme, or a mix)
1 teaspoon salt
1/2 teaspoon black pepper
Directions
- Preheat your oven to 400°F (200°C). While it warms up, rinse and pat dry your potatoes. If you’re using larger potatoes, cut them into evenly sized chunks for consistent cooking.
- Combine the minced garlic, olive oil, fresh herbs, salt, and black pepper in a bowl. Add the potatoes, then toss until everything is coated.
- Spread the potatoes in a single layer on a baking sheet (line it with parchment paper for easy cleanup).
- Roast for 25 to 30 minutes, flipping the potatoes halfway through. When they’re golden and fork-tender, you’re good to go.
- Serve them hot and garnish with any extra fresh herbs you have on hand.
