This recipe is naturally gluten free
Preheat oven to 400 degrees
Scrub about 4-5 potatoes but leave the skin on, it makes a huge difference in how they cook. Cut them in about 1/4 inch cubes and fill the bottom of a glass 9×13 with a single layer. Pour 3/4 cup water in and cover tightly. Roast for 20 minutes; drain well.
Mix in a bowl:
2-3 tablespoons olive oil
1 teaspoon of finely minced garlic
1/2 teaspoon of salt
1/4 teaspoon of pepper
Add the potatoes and toss. Return to the 9×13 and turn up the heat to 425. Roast uncovered for another 20-30 minutes. Turn the potatoes every 5 minutes.
During the last 10 minutes I sauté onion to add before I serve. I’ve made these without the garlic as well. We have breakfast for dinner about once a week, and this is always a favorite!
