Gluten Free Rosemary Roasted Potatoes Recipe
Brunch is a lovely way to entertain, especially for Easter. Typically, brunch is less expensive to host than serving the same amount of people at a dinner party. And what better way to enjoy a lovely spring day?
A brunch menu can really include any type of food you want – breakfast, lunch, sweet, savory – but it is best to include a combination.
If the idea of hosting a party earlier in the day makes you nervous, don’t fret. We have come up with ways to take out the stress and leave in the fun.
The trick to reducing stress is to be prepared. Prepare the food in advance, decorate and arrange flowers the day before, and set up food stations where people can serve themselves.
Another tip for easy parties is to combine dishes that you make with ones that can be assembled.
Gluten Free Rosemary Roasted Potatoes Recipe
Ingredients
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 5 pounds red or gold potatoes or a combination of both, quartered
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat the oven to 375°F.In a small bowl, combine the rosemary, salt, pepper, and garlic and onion powders.
- Place the potatoes in a mixing bowl, add the oil and spice mixture, and toss to coat the potatoes well. Spread the potatoes in even layers on two baking sheets. Bake for 40 minutes, stirring twice while baking, or until the potatoes are fork tender and starting to brown.
- Can be made a day ahead. To reheat, spread on two baking sheets and bake for 10-15 minutes at 375°F.
Nutrition
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