Gluten-Free Potatoes with Olive Oil & Parsley in the Slow Cooker
The simplest ideas are sometimes the most useful. The simplicity is what makes it so good. I did these gluten-free potatoes in my slow cooker so I made them “on autopilot” while I did other things.
I made the potatoes shown in the picture in the slow cooker as cubed potatoes with olive oil & parsley for seasoning.
Quartered or cubed potatoes with your favorite seasonings would work just as well. I served these recently for dinner with a Mini-Meatloaf with Mushroom Sauce for each of us.
- 2 Tablespoons Olive Oil
- 2 Pounds Russet Potatoes, washed and trimmed
- 1 Tablespoon Parsley (or Rosemary, or your favorite herb mix)
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper, freshly ground
- 1/2 Teaspoon Garlic, minced
Wash, trim and cut the potatoes in uniform pieces about 2-inches square (or smaller if you want them to cook faster).
Put the oil in the slow cooker and turn it on.
Add the potatoes and remaining ingredients.
Stir gently with a rubber spatula.
Cover and let cook for about 3 hours on High or 6 hours on Low (depending on your crock pot or slow cooker – see manufacturer’s instructions).
Adjust seasoning to taste.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my whole foods gluten-free recipes that is wheat-free, barley-free and rye-free, as well as dairy-free, egg-free, nut-free and refined sugar-free, and it’s also suitable for a paleo diet.
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