Celiac.com 05/02/2023 – With cool nights still upon us in many places, roasted vegetables are still a good go-to side dish. Roasted potatoes make a great change from the standard potato fare. These roasted potatoes are married with onions to make a simple, delicious complement to almost any meat entrée.
Ingredients:
2 pounds potatoes, sliced into ½-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic, chopped
1 envelope gluten-free onion soup mix or Just-Like-Lipton’s Soup Mix*
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper
Directions:
Heat the oven to 450 degrees F (230 degrees C).
Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper; stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
Roast in the heated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Tips:
For crisp potatoes, remove the foil after 10 minutes.
For softer potatoes, keep the foil on the entire cooking time.
Softer potatoes can be whipped or mashed to make delicious mashed potatoes.
Sauté bell peppers on the stovetop for 10 minutes before serving them on top of roasted veggies.
Stir with a large spoon every 15 minutes to keep pieces from sticking to the pan.
*Note: Lipton’s Onion Soup Mix is not considered gluten-free.
Just Like Lipton’s Soup Mix but Gluten-Free
Ingredients:
1½ cups dried minced onion
¼ cup beef bouillon powder (gluten-free)
2½ tablespoons onion powder
½ teaspoon crushed celery seed
½ teaspoon sugar
Directions:
Combine all ingredients and store in an airtight container. About 5 tablespoons equals a single 1¼-ounce package of Lipton’s mix (which is not gluten-free!).
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