The perfect accompaniment to a beef roast, these potatoes are a classic British side dish. - Betsy
5 Large Baking Potatoes, Peeled
2 tbsp Eating Gluten Free All-Purpose Flour
4 tbsp Olive Oil
1 tsp GF Beef Base*We use "Better than Bullion", but please check labels to make sure that it is still gluten free.
2Cut the potatoes into wedges (I like mine to be medium-small because I like having a lot of crispy outsides, but you can make them larger if you like.) In a pan of boiling water, cook the potatoes for 10 minutes.
3Drain the potatoes in a colander. Shake the colander around a bit to roughen up the outsides of the potatoes. Place the potatoes in a medium-sized bowl and sprinkle them with Eating Gluten Free All-Purpose Flour.
Toss them around a bit to spread the flour evenly over all the surfaces of the potatoes. Drizzle the potatoes with a couple of tablespoons of olive oil and stir them to ensure they are evenly coated.
4In a 9x13" pan, combine 2 tablespoons olive oil and 1 teaspoon beef base. Pour the floury potatoes into the pan and stir them around a bit. Place in the oven.
5Bake for 45 minutes, turning the potatoes occasionally to ensure even browning.
Serve hot.
Ingredients
5 Large Baking Potatoes, Peeled
2 tbsp Eating Gluten Free All-Purpose Flour
4 tbsp Olive Oil
1 tsp GF Beef Base*We use "Better than Bullion", but please check labels to make sure that it is still gluten free.
Directions
2Cut the potatoes into wedges (I like mine to be medium-small because I like having a lot of crispy outsides, but you can make them larger if you like.) In a pan of boiling water, cook the potatoes for 10 minutes.
3Drain the potatoes in a colander. Shake the colander around a bit to roughen up the outsides of the potatoes. Place the potatoes in a medium-sized bowl and sprinkle them with Eating Gluten Free All-Purpose Flour.
Toss them around a bit to spread the flour evenly over all the surfaces of the potatoes. Drizzle the potatoes with a couple of tablespoons of olive oil and stir them to ensure they are evenly coated.
4In a 9x13" pan, combine 2 tablespoons olive oil and 1 teaspoon beef base. Pour the floury potatoes into the pan and stir them around a bit. Place in the oven.
5Bake for 45 minutes, turning the potatoes occasionally to ensure even browning.
Serve hot.
Gluten Free Roasted Potatoes
