Ready to transform humble potatoes into gluten-free masterpieces? Whether you’re craving cozy comfort food or quick weeknight dinners, this collection celebrates the versatility of spuds with 18 delicious recipes that everyone can enjoy. From crispy roasts to creamy mashes, get inspired to cook up something truly satisfying—let’s dive in!
Crispy Gluten-Free Potato Pancakes
Yesterday, as I was cleaning out my pantry, I rediscovered a bag of russet potatoes and decided to whip up one of my favorite comfort foods—these crispy gluten-free potato pancakes always hit the spot on a lazy afternoon, reminding me of cozy family breakfasts growing up.
Ingredients
– 2 large russet potatoes, peeled and grated (about 3 cups packed, squeeze out excess moisture for crispiness)
– 1/4 cup gluten-free all-purpose flour (or almond flour for a nuttier flavor)
– 1 large egg, lightly beaten (helps bind the pancakes)
– 1/4 cup finely chopped onion (yellow or white, for subtle sweetness)
– 1/2 tsp salt (adjust to taste, but don’t skimp for flavor)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 cup vegetable oil (or any neutral oil like avocado oil, for frying)
Instructions
1. Place the grated potatoes in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible; this step is key for achieving crisp edges.
2. In a medium bowl, combine the squeezed potatoes, gluten-free flour, beaten egg, chopped onion, salt, and black pepper, mixing gently with your hands until evenly incorporated.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F if using a thermometer, to ensure even frying.
4. Scoop 1/4 cup portions of the potato mixture and flatten into 1/2-inch thick patties with your hands, placing them carefully into the hot oil without overcrowding the skillet.
5. Fry the pancakes for 3-4 minutes per side, or until golden brown and crispy, pressing down lightly with a spatula halfway through to ensure even browning.
6. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil, repeating the process with the remaining mixture.
7. Serve immediately while hot for the best texture. So delightfully crunchy on the outside and tender inside, these potato pancakes pair wonderfully with a dollop of applesauce or a sprinkle of fresh chives for a savory twist that elevates any meal.
Savory Gluten-Free Potato and Bacon Soup
Yesterday’s chilly evening had me craving something warm and comforting, so I whipped up this gluten-free potato and bacon soup that’s become a family favorite. It’s perfect for those cozy nights when you want something hearty without the gluten.
Ingredients
– 6 slices thick-cut bacon, chopped (use kitchen shears for easy cutting)
– 1 large yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 4 cups chicken broth (gluten-free certified if needed)
– 2 lbs russet potatoes, peeled and cubed into 1-inch pieces
– 1 cup heavy cream
– 1 tsp salt (adjust based on broth saltiness)
– 1/2 tsp black pepper
– 2 tbsp chopped fresh chives for garnish
Instructions
1. Place a large pot over medium heat and add the chopped bacon.
2. Cook the bacon for 8-10 minutes, stirring occasionally, until crispy and browned.
3. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the drippings in the pot.
4. Add the diced onion to the bacon drippings and cook for 5-7 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Pour in the chicken broth and scrape any browned bits from the bottom of the pot.
7. Add the cubed potatoes and bring the mixture to a boil over high heat.
8. Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are fork-tender.
9. Use a potato masher to partially mash the potatoes, leaving some chunks for texture.
10. Stir in the heavy cream, salt, and pepper, and heat through for 3-4 minutes without boiling.
11. Ladle the soup into bowls and top with the reserved crispy bacon and fresh chives.
Rich and creamy with smoky bacon notes, this soup has a wonderful chunky texture from the partially mashed potatoes. I love serving it with a side of gluten-free crusty bread for dipping, or you can make it extra indulgent by topping with shredded cheddar cheese.
Cheesy Gluten-Free Scalloped Potatoes
Craving comfort food that won’t weigh you down? I developed this gluten-free version after my sister was diagnosed with celiac, and now it’s a family favorite—creamy, cheesy, and perfect for cozy nights in.
Ingredients
– 2 lbs russet potatoes, thinly sliced (about 1/8-inch thick for even cooking)
– 1 cup heavy cream (for richness, or substitute with half-and-half for lighter option)
– 1/2 cup whole milk (adds creaminess without overpowering)
– 1 cup shredded sharp cheddar cheese (freshly grated melts better than pre-shredded)
– 1/2 cup grated Parmesan cheese (adds a salty, nutty flavor)
– 2 tbsp unsalted butter (for greasing and flavor)
– 1 tsp garlic powder (or minced fresh garlic for more punch)
– 1/2 tsp paprika (adds color and mild smokiness)
– 1/4 tsp black pepper (adjust for spice preference)
– 1/2 tsp salt (or to taste, but potatoes need seasoning)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking.
2. Grease a 9×13-inch baking dish thoroughly with 1 tbsp of butter to prevent sticking.
3. In a medium bowl, whisk together 1 cup heavy cream, 1/2 cup whole milk, 1 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp black pepper, and 1/2 tsp salt until fully combined.
4. Arrange half of the thinly sliced potatoes in a single layer in the prepared baking dish.
5. Pour half of the cream mixture evenly over the potato layer.
6. Sprinkle half of the shredded cheddar cheese and half of the grated Parmesan over the potatoes.
7. Repeat layers with the remaining potatoes, cream mixture, and cheeses.
8. Dot the top with the remaining 1 tbsp of butter, cut into small pieces, for a golden finish.
9. Cover the dish tightly with aluminum foil and bake for 45 minutes at 375°F (190°C) to cook the potatoes through.
10. Remove the foil and bake uncovered for an additional 15–20 minutes, until the top is bubbly and golden brown.
11. Let the dish rest for 10 minutes before serving to allow the sauce to thicken. Resting is key for the perfect texture—don’t skip it!
Rich and velvety with a crispy cheese top, these potatoes have a comforting depth from the garlic and paprika. Serve them alongside roasted chicken or as a standout side for holidays, and watch them disappear fast—leftovers reheat beautifully for a quick meal the next day!
Herbed Gluten-Free Potato Salad
Just last weekend, I was craving a classic potato salad but needed a gluten-free version for a friend’s barbecue—this herbed beauty was born from that kitchen experiment and quickly became a new favorite!
Ingredients
– 2 lbs red potatoes, scrubbed and cubed (waxy potatoes hold shape better)
– 1/2 cup mayonnaise (or vegan mayo for dairy-free)
– 2 tbsp Dijon mustard (adds tangy depth)
– 1/4 cup fresh dill, chopped (parsley works too)
– 1/4 cup fresh chives, thinly sliced
– 1/2 cup celery, finely diced (for crunch)
– 1/4 cup red onion, minced (soak in cold water to reduce sharpness)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 2 hard-boiled eggs, chopped (optional for extra protein)
Instructions
1. Place cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 10–12 minutes until potatoes are tender but not mushy (test with a fork).
3. Drain potatoes thoroughly in a colander and let them cool to room temperature, about 20 minutes (tip: spread them on a baking sheet to speed cooling).
4. In a large mixing bowl, combine mayonnaise, Dijon mustard, salt, and pepper, whisking until smooth.
5. Fold in cooled potatoes gently to avoid breaking them.
6. Add fresh dill, chives, celery, and red onion, stirring to distribute evenly.
7. If using, fold in chopped hard-boiled eggs.
8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let flavors meld (tip: overnight chilling enhances the taste).
9. Before serving, give it a final stir and adjust seasoning if needed.
Creamy with a bright herb kick, this salad has a perfect balance of tender potatoes and crisp veggies. I love serving it chilled alongside grilled chicken or scooping it into lettuce cups for a light lunch—it’s always a hit at picnics!
Gluten-Free Potato Gnocchi
Unbelievably light and pillowy, this gluten-free potato gnocchi has become my go-to comfort food since discovering my sensitivity to wheat—it’s so satisfying to twirl around a fork without any heaviness! I love making a big batch on Sundays to freeze for busy weeknights, and my family can never tell it’s gluten-free.
Ingredients
– 2 large russet potatoes (about 1.5 lbs), baked and peeled (cool completely to avoid gummy dough)
– 1 cup gluten-free all-purpose flour (plus extra for dusting; I prefer a blend with xanthan gum for elasticity)
– 1 large egg, lightly beaten (room temperature helps bind better)
– 1 tsp salt (adjust to taste, but don’t skimp—it brings out the potato flavor)
– 2 tbsp olive oil (or any neutral oil for cooking)
– 4 cups water (for boiling, salted generously like the sea)
Instructions
1. Bake potatoes at 400°F for 50–60 minutes until tender, then cool completely to room temperature.
2. Peel the potatoes and press them through a ricer or mash finely into a large bowl—avoid lumps for smooth gnocchi.
3. Add the egg, salt, and 3/4 cup gluten-free flour to the potatoes, mixing gently with a fork until just combined.
4. Sprinkle the remaining 1/4 cup flour on a clean surface and turn the dough out onto it.
5. Knead the dough lightly for 1–2 minutes until it forms a soft, slightly sticky ball—do not overwork to keep it tender.
6. Divide the dough into 4 equal parts and roll each into a 1-inch thick rope on a floured surface.
7. Cut each rope into 1-inch pieces, then roll each piece over a fork to create ridges for holding sauce.
8. Bring salted water to a rolling boil in a large pot over high heat.
9. Add gnocchi in batches, cooking for 2–3 minutes until they float to the surface.
10. Remove gnocchi with a slotted spoon and toss immediately with olive oil to prevent sticking.
Soft and delicate, these gnocchi have a fluffy interior with a slight chew from the gluten-free flour—toss them in a rich marinara or brown butter sage sauce for a cozy meal that feels indulgent yet wholesome.
Roasted Gluten-Free Garlic Potatoes
Kind of obsessed with these roasted gluten-free garlic potatoes—they’re my go-to side dish for busy weeknights when I want something crispy, flavorful, and totally fuss-free. I first whipped them up for a friend with celiac disease, and now they’re a staple in my kitchen because they’re just that good!
Ingredients
– 2 pounds russet potatoes, peeled and cut into 1-inch cubes (or Yukon Gold for a creamier texture)
– 3 tablespoons olive oil (or any neutral oil like avocado oil)
– 4 cloves garlic, minced (use more for extra kick)
– 1 teaspoon dried rosemary (fresh works too, but dried gives a stronger flavor)
– 1/2 teaspoon salt (adjust to taste, but don’t skimp for best results)
– 1/4 teaspoon black pepper (freshly ground preferred)
Instructions
1. Preheat your oven to 425°F (218°C) to ensure it’s hot enough for crispy potatoes.
2. In a large bowl, combine the cubed potatoes, olive oil, minced garlic, dried rosemary, salt, and black pepper, tossing thoroughly to coat every piece evenly.
3. Spread the potato mixture in a single layer on a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.
4. Roast in the preheated oven for 25–30 minutes, or until the potatoes are golden brown and crispy on the edges, flipping them halfway through with a spatula for even cooking.
5. Remove from the oven and let rest for 2–3 minutes before serving to allow the flavors to meld together.
Absolutely irresistible straight out of the oven—they’re crispy on the outside, tender inside, with a robust garlic and rosemary aroma. Try serving them alongside grilled chicken or as a hearty base for a breakfast hash; they’re versatile enough to shine in any meal!
Gluten-Free Sweet Potato Casserole
Last fall, my neighbor brought over the most incredible gluten-free sweet potato casserole to our potluck, and I’ve been obsessed with recreating it ever since. It’s become my go-to comfort food dish for cozy gatherings. Let me walk you through my perfected version!
Ingredients
– 3 large sweet potatoes (about 4 cups mashed)
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
– 2 large eggs, beaten
– 1/3 cup milk (any type works)
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup chopped pecans
– 1/2 cup packed brown sugar
– 1/4 cup gluten-free all-purpose flour
– 2 tbsp unsalted butter, cold and cubed
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Pierce each sweet potato several times with a fork and bake directly on the oven rack for 45-60 minutes until tender when squeezed.
3. Let potatoes cool for 15 minutes, then scoop out the flesh into a large bowl, discarding the skins.
4. Mash the sweet potato flesh until smooth using a potato masher or electric mixer.
5. Add granulated sugar, melted butter, beaten eggs, milk, vanilla extract, cinnamon, nutmeg, and salt to the bowl.
6. Mix everything together until fully combined and smooth.
7. Transfer the mixture to your prepared baking dish and spread it evenly.
8. In a separate bowl, combine chopped pecans, brown sugar, gluten-free flour, and cold cubed butter.
9. Use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
10. Sprinkle the pecan topping evenly over the sweet potato mixture.
11. Bake at 375°F for 25-30 minutes until the topping is golden brown and the edges are bubbly.
12. Let the casserole cool for 10 minutes before serving.
Heavenly doesn’t even begin to describe this casserole! The creamy sweet potato base contrasts beautifully with the crunchy, buttery pecan topping. I love serving it warm with a dollop of whipped cream or alongside roasted turkey for the perfect holiday meal.
Creamy Gluten-Free Potato Leek Soup
Zesty autumn cravings hit me hard this week, so I whipped up my favorite cozy soup that never fails to warm both the kitchen and my soul. There’s something magical about how simple ingredients transform into velvety comfort.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 2 large leeks, white and light green parts only, thinly sliced
– 3 cloves garlic, minced
– 1.5 lbs Yukon Gold potatoes, peeled and diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– Fresh chives for garnish (optional)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add sliced leeks and sauté for 5-7 minutes, stirring occasionally, until softened but not browned.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes and pour in 4 cups vegetable broth, ensuring potatoes are fully submerged.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until potatoes are fork-tender.
6. Remove from heat and carefully blend the soup with an immersion blender until completely smooth (tip: tilt the pot slightly to avoid splashes).
7. Stir in 1 cup heavy cream until fully incorporated.
8. Season with 1 tsp salt and 1/2 tsp black pepper, then simmer uncovered for 5 more minutes to thicken slightly (tip: don’t boil after adding cream to prevent curdling).
9. Ladle into bowls and garnish with fresh chives if desired.
Yum—this soup boasts an incredibly silky texture with a delicate balance of earthy potatoes and sweet leeks. I love serving it with a drizzle of truffle oil or crispy bacon bits for an extra layer of flavor that makes every spoonful unforgettable.
Spicy Gluten-Free Mashed Potatoes
Recently, I’ve been experimenting with gluten-free comfort food that doesn’t skimp on flavor, and these spicy mashed potatoes have become a weeknight staple in our house—they’re so good that even my spice-averse partner asks for seconds!
Ingredients
– 2 lbs russet potatoes, peeled and quartered (they mash up fluffy)
– 4 tbsp unsalted butter, cubed (or dairy-free alternative)
– 1/2 cup milk, warmed (any type, but whole milk adds creaminess)
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1/2 tsp smoked paprika
– Salt, to taste (start with 1 tsp)
Instructions
1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
3. Tip: Don’t overcook the potatoes, or they’ll become watery and affect the texture.
4. Drain the potatoes thoroughly in a colander and return them to the warm pot.
5. Add the cubed butter, warmed milk, garlic powder, cayenne pepper, smoked paprika, and salt.
6. Mash the mixture with a potato masher or hand mixer until smooth and creamy, about 2–3 minutes.
7. Tip: Warm the milk first to prevent the potatoes from cooling too quickly and becoming gluey.
8. Taste and adjust seasoning if needed, adding more cayenne for extra heat or salt for balance.
9. Tip: For extra fluffiness, avoid overmixing once the ingredients are incorporated.
10. Serve immediately while hot. Especially creamy with a hint of smoky heat, these mashed potatoes are perfect alongside grilled meats or topped with a fried egg for a hearty twist—they hold their shape beautifully without any gluten worries.
Loaded Gluten-Free Baked Potato Skins
Just last weekend, I was craving that classic game-day snack but needed a gluten-free option that still delivered on flavor—enter these loaded baked potato skins! They’re crispy, cheesy, and perfect for sharing (or not, no judgment here). I love making these for gatherings because they always disappear fast, and honestly, they’re easier than you’d think.
Ingredients
– 4 large russet potatoes, scrubbed clean (or any starchy variety for crispier skins)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tsp salt, divided (adjust to taste)
– 1/2 tsp black pepper
– 1 cup shredded cheddar cheese (use pre-shredded for convenience, or grate your own for better melt)
– 1/2 cup cooked bacon, crumbled (about 6 slices, or use pre-cooked to save time)
– 1/4 cup sour cream (full-fat for creaminess, or Greek yogurt as a lighter option)
– 2 tbsp chopped fresh chives (or green onions for a similar flavor)
Instructions
1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy skins.
2. Pierce each potato several times with a fork to allow steam to escape during baking.
3. Bake the potatoes directly on the oven rack for 50-60 minutes, until they are tender when pierced with a knife.
4. Remove the potatoes from the oven and let them cool for 10 minutes until safe to handle.
5. Cut each potato in half lengthwise using a sharp knife.
6. Scoop out the flesh from each half, leaving about a 1/4-inch thick shell to maintain structure.
7. Brush the inside and outside of each potato skin with olive oil for even crisping.
8. Sprinkle the oiled skins with 1/2 tsp of salt and all the black pepper.
9. Place the skins cut-side up on a baking sheet lined with parchment paper.
10. Bake at 400°F (200°C) for 10 minutes until the edges start to turn golden brown.
11. Flip the skins over and bake for another 5 minutes to crisp the bottoms.
12. Remove from the oven and flip them back to cut-side up.
13. Fill each skin with shredded cheddar cheese and crumbled bacon, dividing evenly.
14. Return to the oven and bake at 400°F (200°C) for 3-5 minutes, until the cheese is fully melted and bubbly.
15. Top each skin with a dollop of sour cream and a sprinkle of chopped chives.
16. Serve immediately while hot and crispy.
They come out with a satisfying crunch from the skins, a gooey cheese center, and that smoky bacon kick—perfect for dipping in extra sour cream or pairing with a fresh salad for a balanced meal. Trust me, these won’t last long on any table!
Easy Gluten-Free Shepherd’s Pie
Yesterday’s chilly evening had me craving something warm and comforting, so I whipped up this gluten-free twist on a classic. It’s perfect for those cozy family dinners when you want something hearty but need to keep it allergen-friendly.
Ingredients
– 1 lb ground beef (or ground turkey for a lighter option)
– 1 onion, diced (yellow or white both work great)
– 2 carrots, peeled and diced (about 1 cup)
– 1 cup frozen peas
– 2 cloves garlic, minced (fresh is best for flavor)
– 2 tbsp gluten-free flour (I prefer almond flour for extra nutrition)
– 1 cup beef broth (use gluten-free certified if needed)
– 1 tbsp tomato paste (adds depth to the sauce)
– 1 tsp Worcestershire sauce (check label for gluten-free)
– 2 lbs russet potatoes, peeled and cubed (they mash up fluffy)
– 1/2 cup milk (dairy or non-dairy both work)
– 2 tbsp butter (or olive oil for dairy-free)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper (freshly ground if possible)
Instructions
1. Place peeled and cubed potatoes in a large pot and cover with cold water.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
3. While potatoes cook, heat a large skillet over medium heat and add ground beef, breaking it up with a spoon.
4. Cook beef for 5-7 minutes until no longer pink, then drain excess fat if needed.
5. Add diced onion and carrots to the skillet and sauté for 5 minutes until vegetables begin to soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle gluten-free flour over the mixture and stir to coat evenly.
8. Pour in beef broth, tomato paste, and Worcestershire sauce, stirring constantly to avoid lumps.
9. Bring the mixture to a simmer and cook for 3-5 minutes until thickened slightly.
10. Add frozen peas and season with salt and pepper, then remove from heat.
11. Drain cooked potatoes and return them to the hot pot to evaporate excess moisture.
12. Add milk and butter to the potatoes and mash until smooth and creamy.
13. Preheat your oven to 400°F (200°C).
14. Spread the beef mixture evenly in a 9×13 inch baking dish.
15. Spoon mashed potatoes over the top and spread gently to cover completely.
16. Use a fork to create decorative peaks on the potato topping for browning.
17. Bake for 20-25 minutes until the edges are bubbly and potatoes are golden brown.
18. Let stand for 5 minutes before serving to allow the filling to set.
This shepherd’s pie comes out with a creamy potato blanket over a savory, hearty filling that’s packed with vegetable goodness. Try serving it with a simple green salad to balance the richness, or enjoy leftovers reheated the next day—the flavors meld even better overnight!
Gluten-Free Potato and Spinach Frittata
As a busy parent, I’m always looking for nutritious breakfasts that can be made ahead, and this gluten-free frittata has become my go-to weekend staple—it’s packed with veggies and protein to keep us full until lunch!
Ingredients
– 6 large eggs (preferably free-range for richer flavor)
– 2 cups diced russet potatoes (about 2 medium, peeled for smoother texture)
– 1 cup fresh spinach, roughly chopped (packed tightly)
– 1/2 cup diced yellow onion (or red onion for sharper taste)
– 1/4 cup grated Parmesan cheese (optional, omit for dairy-free)
– 2 tbsp olive oil (or avocado oil for higher heat)
– 1/2 tsp salt (adjust based on cheese saltiness)
– 1/4 tsp black pepper (freshly cracked preferred)
– 1/4 tsp garlic powder (or 1 minced garlic clove)
Instructions
1. Preheat your oven to 375°F (190°C) and position a rack in the center.
2. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 2 minutes.
3. Add 1/2 cup diced onion and sauté until translucent, 3-4 minutes, stirring occasionally to prevent burning.
4. Tip: If onions start to brown too quickly, reduce heat slightly to avoid bitterness.
5. Add 2 cups diced potatoes and cook until tender and lightly golden, 8-10 minutes, stirring every few minutes.
6. Stir in 1 cup chopped spinach and cook until wilted, about 1 minute, then remove skillet from heat.
7. In a medium bowl, whisk 6 eggs with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until frothy.
8. Tip: Whisking eggs vigorously incorporates air for a fluffier frittata.
9. Pour the egg mixture evenly over the potato-spinach mixture in the skillet.
10. Sprinkle 1/4 cup Parmesan cheese on top if using.
11. Transfer the skillet to the preheated oven and bake for 15-18 minutes, until the center is set and edges are golden.
12. Tip: Check doneness by inserting a knife—it should come out clean with no wet egg residue.
13. Let the frittata cool in the skillet for 5 minutes before slicing.
Layers of tender potatoes and earthy spinach meld beautifully with the creamy eggs, offering a satisfying crisp edge and soft interior. I love serving wedges with a dollop of hot sauce or alongside a fresh arugula salad for a complete meal.
Warm Gluten-Free Potato and Lentil Stew
Gosh, there’s nothing like a hearty stew to welcome the crisp autumn air—this gluten-free potato and lentil version has become my go-to for cozy weeknights, especially after a long day of testing recipes in my tiny kitchen. It’s packed with wholesome ingredients that simmer into a comforting, belly-warming meal, and I love how it fills the house with an inviting aroma that even my picky toddler can’t resist.
Ingredients
– 2 tbsp olive oil (or any neutral oil for sautéing)
– 1 medium onion, diced (about 1 cup)
– 2 cloves garlic, minced (add more for extra flavor)
– 1 cup brown lentils, rinsed (they hold shape well in stews)
– 4 medium potatoes, peeled and cubed (about 4 cups, Yukon Gold work best)
– 4 cups vegetable broth (low-sodium if preferred)
– 1 tsp cumin (toasted for depth)
– 1/2 tsp smoked paprika (adds a subtle smokiness)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Fresh parsley for garnish (optional, but brightens the dish)
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
4. Add 1 cup rinsed brown lentils and 4 cups cubed potatoes to the pot, tossing to coat with the onion mixture.
5. Pour in 4 cups vegetable broth, ensuring it covers the ingredients completely.
6. Stir in 1 tsp cumin and 1/2 tsp smoked paprika, then season with 1/2 tsp salt and a pinch of black pepper.
7. Bring the stew to a boil over high heat, then reduce to a low simmer and cover the pot.
8. Simmer for 30-35 minutes, stirring halfway through, until the lentils are tender and potatoes are easily pierced with a fork.
9. Taste and adjust seasoning with more salt or pepper if needed, remembering that flavors develop as it sits.
10. Ladle the stew into bowls and garnish with fresh parsley if desired.
But what really makes this stew shine is its velvety texture from the softened potatoes and the earthy lentils that soak up all the spiced broth. Serve it with a crusty gluten-free bread for dipping, or top with a dollop of yogurt to add a creamy contrast—it’s a humble dish that feels like a warm hug on a chilly evening.
Smashed Gluten-Free Baby Potatoes with Herbs
Finally, after years of testing gluten-free sides for my family gatherings, I’ve perfected these smashed potatoes—crispy on the outside, fluffy inside, and bursting with herby goodness. They’re my go-to for busy weeknights or impressing guests without the fuss, and I love how they soak up flavors like a dream.
Ingredients
– 1.5 lbs baby potatoes (use small, uniform ones for even cooking)
– 3 tbsp olive oil (or any neutral oil)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 2 tbsp fresh parsley, chopped (dried works in a pinch)
– 1 tbsp fresh rosemary, minced
– 2 cloves garlic, minced
Instructions
1. Place the baby potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander and let them air-dry for 5 minutes to remove excess moisture for better crisping.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper.
5. Arrange the dried potatoes on the prepared baking sheet in a single layer with space between them.
6. Use the bottom of a glass or a flat utensil to gently smash each potato to about 1/2-inch thickness, being careful not to break them apart completely.
7. Drizzle the olive oil evenly over the smashed potatoes, ensuring each one is lightly coated.
8. Sprinkle the salt and black pepper uniformly over the potatoes.
9. Roast in the preheated oven for 20–25 minutes until the edges are golden brown and crispy.
10. While roasting, mix the chopped parsley, minced rosemary, and minced garlic in a small bowl.
11. Remove the potatoes from the oven and immediately sprinkle the herb and garlic mixture over them, tossing gently to combine while hot.
Not only do these potatoes boast a satisfying crunch with a tender interior, but the fresh herbs and garlic add a aromatic punch that elevates any meal. Try serving them alongside grilled chicken or as a standout appetizer with a dollop of sour cream for dipping—they’re always a hit at my table!
Conclusion
Perfect for any occasion, these gluten-free potato dishes offer endless versatility and comfort. We hope you enjoy trying these recipes—don’t forget to share your favorites in the comments and pin this roundup on Pinterest for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
