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!