Deliciously Simple: 10 Easy Gluten-Free Potato Recipes You Must Try!

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Written By prabhbhatti077

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Are you a potato lover and fitness conscious individual, who want to discover or layout new gluten-free potato recipes. Then you definately lend on the correct location here you recognize the usage of potato to make healthful gluten-free potato recipes.

Here is the top 10 Gluten Free Potato Recipe:

Crispy Garlic Parmesan Potato Wedges


  • 4 large russet potatoes, washed and scrubbed
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 425°F (220°C).
  2. Cut each potato into wedges. Aim for similar sizes to ensure even cooking.
  3. In a spacious bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Mix thoroughly.
  4. Add the potato wedges to the bowl, tossing them in the seasoned oil mixture until they’re fully coated.
  5. Line a baking sheet with parchment paper for easy cleaning. Arrange the potato wedges in a single layer on the sheet, ensuring they’re not too close.
  6. Bake the potato wedges in the preheated oven for approximately 25-30 minutes, flipping them halfway through. They should attain a golden brown, crispy exterior.
  7. While the wedges are baking, grate the Parmesan cheese and set it aside.
  8. Once the potato wedges are out of the oven, promptly sprinkle the grated Parmesan cheese over the hot wedges. The residual heat will help the cheese melt and adhere to the potatoes.
  9. Transfer the crispy garlic Parmesan potato wedges to a serving plate and garnish them with freshly chopped parsley.
  10. Serve the potato wedges hot with your favorite dipping sauce, such as ketchup, ranch dressing, or garlic aioli.

Enjoy these delectable potato wedges as a delightful appetizer or side dish, perfect for sharing with loved ones!


Loaded Baked Potato Casserole with Bacon and Cheese


  • 6 large russet potatoes, washed and peeled
  • 6 slices of bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 2 green onions, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)


  1. Preheat your oven to 375°F (190°C).
  2. Cut the peeled potatoes into small cubes, approximately 1/2 inch in size.
  3. Place the potato cubes in a generously salted pot of water. Bring to a boil and cook for 5-7 minutes until the potatoes are slightly tender; avoid overcooking.
  4. Drain the potatoes and transfer them to a spacious mixing bowl.
  5. To the mixing bowl, add crumbled bacon, shredded cheddar cheese, sour cream, milk, melted butter, finely chopped green onions, garlic powder, onion powder, salt, and black pepper. Thoroughly mix to ensure all ingredients are combined.
  6. Grease a baking dish with either butter or cooking spray.
  7. Transfer the potato mixture into the greased baking dish, spreading it evenly.
  8. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  9. After the initial 20 minutes, remove the foil and continue baking for an extra 15-20 minutes until the casserole is hot and bubbling, and the top turns a beautiful golden brown.
  10. Once done, take the casserole out of the oven and let it cool slightly before serving.
  11. Sprinkle the loaded baked potato casserole with freshly chopped parsley for a delightful garnish.

Indulge in the savory goodness of this loaded baked potato casserole, enriched with bacon and cheese. It’s an ideal side dish or even a main course that’s sure to please your taste buds!

Sweet Potato Hash with Spinach and Eggs


  • 2 medium sweet potatoes, peeled and diced
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups fresh baby spinach
  • 4 large eggs
  • Salt and pepper, to taste
  • Optional toppings: grated Parmesan cheese, chopped fresh herbs (e.g., parsley or chives)


  1. Begin by heating a large skillet over medium heat. Add the olive oil and allow it to heat up.
  2. Introduce the diced sweet potatoes to the skillet. Cook for approximately 10-15 minutes, occasionally stirring, until the sweet potatoes become tender and develop a slight crispiness on the exterior.
  3. Nudge the sweet potatoes to one side of the skillet, making space for the chopped onion on the other side. Sauté the onion for 2-3 minutes until it becomes translucent.
  4. Introduce the minced garlic to the skillet and cook for an additional 30 seconds, stirring continuously to prevent burning.
  5. Combine the sweet potatoes, onion, and garlic in the skillet. Season the mixture with salt and pepper according to your taste.
  6. Incorporate the fresh baby spinach into the skillet. Stir and cook until the spinach wilts.
  7. Create four small depressions in the sweet potato mixture using a spatula. Carefully crack an egg into each depression.
  8. Cover the skillet with a lid and cook for about 4-5 minutes. This will result in set egg whites with slightly runny yolks. Adjust the cooking time if your preference for egg doneness differs.
  9. Once the eggs are cooked to your liking, gently remove the skillet from the heat.
  10. If desired, sprinkle the sweet potato hash with extra salt and pepper. You can also enhance the dish with optional toppings like grated Parmesan cheese or chopped fresh herbs.
  11. Serve the sweet potato hash with spinach and eggs while it’s still hot, directly from the skillet.

Indulge in this wholesome and flavorful sweet potato hash with spinach and eggs for a nourishing and fulfilling breakfast or brunch choice.

Crispy Potato Latkes with Applesauce


For Potato Latkes:

  • 4 large russet potatoes, peeled
  • 1 small onion
  • 2 large eggs, beaten
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying

For Applesauce:

  • 4-5 medium apples, peeled, cored, and chopped
  • 1/4 cup water
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon lemon juice (optional)


For Applesauce:

  1. In a saucepan, combine the chopped apples, water, granulated sugar, and ground cinnamon.
  2. Place the saucepan over medium heat and stir occasionally. Cook until the apples are soft and can be easily mashed with a fork, usually about 15-20 minutes.
  3. Remove the saucepan from heat and mash the cooked apples to your preferred consistency. For a smoother texture, you can use an immersion blender.
  4. If the applesauce seems too thick, add a little more water until you achieve the desired consistency. Add optional lemon juice for a hint of brightness.
  5. Allow the applesauce to cool before serving. It can be enjoyed either warm or chilled.

For Potato Latkes:

  1. Grate the peeled potatoes and onion using a box grater or a food processor with the large holes.
  2. Place the grated mixture in a clean kitchen towel and squeeze out excess moisture over the sink.
  3. Transfer the squeezed mixture to a mixing bowl. Add beaten eggs, all-purpose flour, salt, and black pepper. Mix thoroughly to combine.
  4. In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it’s hot but not smoking.
  5. Take a heaping tablespoon of the potato mixture and gently flatten it to form a round latke. Carefully place it in the hot oil. Repeat this step to make more latkes, leaving space between them in the skillet.
  6. Fry the latkes until they turn golden brown and crispy on both sides, which usually takes around 3-4 minutes per side. Adjust the heat if they’re browning too quickly.
  7. Once cooked, use a slotted spoon to remove the latkes from the skillet. Place them on a plate lined with paper towels to drain excess oil.

To Serve:

  1. Arrange the crispy potato latkes on a serving platter.
  2. Place the homemade applesauce in a bowl beside the latkes.
  3. Enjoy the latkes by dipping them into the flavorful applesauce.

Skillet Potatoes with Rosemary and Thyme


  • 4 medium-sized potatoes, cleaned and diced into 1/2 inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, finely minced
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly plucked thyme leaves
  • Salt and pepper, to taste


Prepare the Potatoes:

  1. Begin by thoroughly washing the medium-sized potatoes to eliminate any dirt or residue.
  2. Proceed to dice the cleaned potatoes into uniform 1/2 inch cubes. Ensuring uniformity in size guarantees consistent cooking.

Preheat the Skillet:

  1. Place a large skillet over medium heat and introduce the olive oil and butter. Allow the butter to melt as the oil heats up.

Sauté the Aromatics:

  1. Integrate the finely minced garlic into the skillet and sauté for approximately 30 seconds, until the aroma becomes fragrant. It’s important to monitor the garlic to prevent it from burning.

Add the Potatoes:

  1. With care, add the diced potatoes to the skillet in a single, even layer. Aim to arrange them so that a majority of the pieces are in direct contact with the skillet. This facilitates the development of crispy edges.

Cook the Potatoes:

  1. Permit the potatoes to cook undisturbed for roughly 5-7 minutes. This timeframe allows a crispy crust to form on the underside of the potatoes.

Season the Potatoes:

  1. Sprinkle the freshly chopped rosemary and plucked thyme leaves evenly over the potatoes. Season with salt and pepper according to your preference.

Flip and Cook:

  1. Employ a spatula to gently flip the potatoes, exposing the uncooked sides to the heat. Continue cooking for another 5-7 minutes, until the potatoes are characterized by a golden-brown, crispy exterior, yet remain tender on the inside.

Final Touches:

  1. Taste the potatoes and make any necessary adjustments to the seasoning. If the potatoes are not fully cooked, it’s possible to cover the skillet using a lid or aluminum foil for a few minutes, allowing them to steam and attain the desired tenderness.


  1. Once the potatoes have reached your desired level of doneness, carefully remove the skillet from the heat. Transfer the beautifully cooked skillet potatoes onto a suitable serving dish.


  1. These delectable skillet potatoes, infused with the flavors of rosemary and thyme, excel as a delightful side accompaniment to a range of meals. Serve them alongside your preferred protein or relish them as a satisfying standalone snack.

Optional Garnish:

  1. For an additional burst of flavor and visual allure, consider garnishing the potatoes with an extra sprinkling of freshly chopped rosemary and thyme prior to serving.


  1. Don’t hesitate to customize the quantities of rosemary and thyme to match your personal preference. Experimenting with various herbs and seasonings allows you to tailor the flavors to your liking.

Relish in the gratification of savoring your exquisite Skillet Potatoes with Rosemary and Thyme!

Creamy Potato and Corn Chowder


  • 3 cups of potatoes, peeled and diced
  • 1 cup of chopped onion
  • 1 cup of celery, finely chopped
  • 1 cup of carrots, diced
  • 2 cups of corn kernels (fresh, frozen, or canned)
  • 4 cups of chicken or vegetable broth
  • 2 cups of milk (whole or 2%)
  • 1/2 cup of heavy cream
  • 4 tablespoons of unsalted butter
  • 3 tablespoons of all-purpose flour
  • 1 teaspoon of minced garlic
  • 1 teaspoon of dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: grated cheddar cheese, chopped chives, crumbled bacon


  1. Prepare the Vegetables:
    • Begin by peeling and dicing the potatoes into bite-sized pieces.
    • Proceed to chop the onion, celery, and carrots into uniform pieces.
  2. Sauté the Aromatics:
    • In a generously sized pot or Dutch oven, melt the unsalted butter over medium heat.
    • Add the chopped onion, finely chopped celery, and diced carrots to the pot. Sauté them until they become tender and the onion turns translucent, a process that usually takes around 5 minutes.
    • Introduce the minced garlic and dried thyme to the mixture, continuing to sauté for an additional 1-2 minutes until their aromas become fragrant.
  3. Create the Roux:
    • Sprinkle the all-purpose flour over the sautéed vegetables. Stir well to ensure that the flour blends smoothly, and cook the mixture for about 2-3 minutes. This step forms a roux that will help to thicken the chowder.
  4. Incorporate Broth and Potatoes:
    • Gradually pour the chicken or vegetable broth into the pot, stirring consistently to avoid any formation of lumps.
    • Add the diced potatoes and the bay leaf to the mixture, seasoning with an appropriate amount of salt and freshly ground black pepper.
    • Bring the combination to a gentle simmer, then cover the pot and allow it to cook for roughly 15-20 minutes. This duration ensures that the potatoes turn tender.
  5. Add the Corn:
    • Integrate the corn kernels into the pot, stirring well to combine. If you’re using canned corn, ensure that you drain and rinse it before adding it to the chowder.
  6. Simmer and Introduce Milk:
    • Pour in the milk and the heavy cream, stirring to achieve a harmonious blend.
    • Allow the chowder to gently simmer over low heat for an additional span of 10-15 minutes. It’s essential to prevent the mixture from boiling, as milk can scorch easily.
  7. Adjust the Seasoning:
    • Taste the chowder and fine-tune the seasoning, adding more salt and freshly ground black pepper as required. Remember to remove the bay leaf.
  8. Serve:
    • Using a ladle, portion the creamy potato and corn chowder into serving bowls.
  9. Personalize with Toppings:
    • If your preference aligns, consider enhancing each bowl with grated cheddar cheese, chopped chives, and crumbled bacon. These toppings offer a delightful amalgamation of flavors and textures.
  10. Savor the Delight:
    • Serve the chowder while it’s hot and relish the luxurious fusion of creamy textures and comforting flavors.


  • This chowder is amenable to personalization through the addition of ingredients such as diced chicken, diced ham, or even supplementary vegetables like peas or bell peppers.
  • You’re welcome to modify the chowder’s consistency by introducing more broth or milk in accordance with your preferences.

Embark on a culinary journey with the exquisite Creamy Potato and Corn Chowder, and embrace the warmth of its comforting flavors.

Zesty Paprika Roasted Potatoes


  • 4 large potatoes, washed and cut into bite-sized chunks
  • 3 tablespoons of olive oil
  • 2 teaspoons of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of cayenne pepper (adjust according to your preference)
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • Salt and pepper, to your taste
  • Freshly chopped parsley, for garnishing


  1. Preheat the Oven:
    • Begin by preheating your oven to 425°F (220°C).
  2. Prepare the Potatoes:
    • Thoroughly wash the large potatoes and then carefully cut them into bite-sized chunks. Aim for uniformity in size to ensure even roasting.
  3. Craft the Zesty Paprika Blend:
    • In a spacious mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, and the desired amount of salt and pepper. Thoroughly mix these elements to create a zesty and aromatic spice blend.
  4. Coat the Potato Chunks:
    • Introduce the prepared potato chunks into the bowl containing the spice mixture. Ensure that each piece of potato is evenly coated with this flavorful blend by giving it a thorough toss.
  5. Arrange on a Baking Sheet:
    • Line a baking sheet with parchment paper or give it a light greasing. Proceed to arrange the spice-coated potato chunks in a single layer on the baking sheet. To ensure that the potatoes roast evenly, avoid overcrowding.
  6. Roast the Potatoes:
    • Place the baking sheet within the preheated oven and allow the potatoes to roast for around 30 to 35 minutes. Keep an eye out for a desirable golden-brown crispiness on the exterior, paired with a tender interior. For uniform browning, consider flipping the potato chunks halfway through the cooking time.
  7. Garnish and Serve:
    • Once the potatoes are roasted to a delightful perfection, remove them from the oven. To enhance the visual appeal and introduce a burst of freshness, generously sprinkle freshly chopped parsley over the top.
  8. Indulge and Relish:
    • These zesty paprika roasted potatoes are best served as a delightful side dish alongside your preferred main courses. Whether shared at gatherings or savored as a standalone accompaniment, their robust flavors are sure to leave an impression.
  9. Adjust to Preference:
    • Feel free to tailor the amount of cayenne pepper to suit your personal spice preferences.
    • You have the creative freedom to further customize the seasoning blend by incorporating herbs and spices of your choice.

Delight in the dynamic flavors and pleasing texture of the remarkable Zesty Paprika Roasted Potatoes!

Mexican-Inspired Loaded Sweet Potato


  • 2 large sweet potatoes
  • 1 can (15 oz) of black beans, drained and rinsed
  • 1 cup of cooked corn kernels (fresh, frozen, or canned)
  • 1 cup of diced tomatoes
  • 1 sliced avocado
  • 1/2 cup of diced red onion
  • 1/4 cup of freshly chopped cilantro
  • 1/2 cup of shredded cheddar cheese or Mexican blend cheese
  • 1 lime, cut into wedges
  • Salt and pepper to taste

For the Mexican-Inspired Seasoning:

  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of dried oregano
  • Salt to taste

Optional Toppings:

  • Sour cream or Greek yogurt
  • Sliced jalapenos
  • Hot sauce


  1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C).
  2. Prepare the Sweet Potatoes: Thoroughly wash and scrub the sweet potatoes. Dry them with a towel and use a fork or knife to pierce each sweet potato multiple times. This will allow steam to escape during baking.
  3. Bake the Sweet Potatoes: Place the prepared sweet potatoes on a baking sheet and bake in the preheated oven. The baking time will vary based on the size of the sweet potatoes; typically, it takes around 45-60 minutes. The sweet potatoes are ready when they are tender and can be easily pierced with a fork.
  4. Prepare the Filling: While the sweet potatoes are baking, you can make the filling. In a medium-sized bowl, combine the drained black beans, cooked corn, diced tomatoes, diced red onion, and freshly chopped cilantro. Mix everything thoroughly. Squeeze the juice of half a lime into the mixture and give it another mix. Season with salt and pepper according to your taste.
  5. Make the Mexican-Inspired Seasoning: In a small bowl, blend the ground cumin, chili powder, paprika, garlic powder, onion powder, dried oregano, and a small amount of salt to create the Mexican-inspired seasoning mix.
  6. Assemble the Loaded Sweet Potatoes: Once the sweet potatoes are fully baked, carefully take them out of the oven and let them cool for a bit. Cut each sweet potato lengthwise, ensuring you don’t cut all the way through. Gently fluff the insides with a fork and sprinkle the prepared Mexican-inspired seasoning mix inside each sweet potato.
  7. Add the Filling: Spoon the mixture of black beans and corn over each sweet potato. Top with sliced avocado and generously sprinkle shredded cheese on top.
  8. Final Touches: Place the loaded sweet potatoes back in the oven for around 5-10 minutes, or until the cheese is completely melted and has a bubbly texture.
  9. Serving: After removing the sweet potatoes from the oven, allow them to cool slightly. Garnish with additional chopped cilantro and serve with lime wedges on the side. If you like, you can enhance the flavors by adding sour cream or Greek yogurt, sliced jalapenos, and hot sauce according to your preferences.

Enjoy your delightful Mexican-Inspired Loaded Sweet Potatoes – a hearty and flavorful dish that’s sure to satisfy your taste buds!

Potato and Cauliflower Stir-Fry


  • 2 medium potatoes, peeled and cubed
  • 2 cups cauliflower florets
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro leaves for garnish


  1. Preparation: Start by peeling and cubing the potatoes. Cut the cauliflower into bite-sized florets. Prepare the onion, bell pepper, garlic, and ginger by finely chopping and grating them respectively.
  2. Parboil Potatoes and Cauliflower: Fill a large pot with water and bring it to a boil. Add the cubed potatoes and cauliflower florets. Parboil them for about 5 minutes until they are slightly tender but not fully cooked. Drain and set aside.
  3. Stir-Frying: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the cumin seeds and let them sizzle for a moment until fragrant.
  4. Aromatics: Add the minced garlic and grated ginger to the skillet. Sauté for about 1 minute until they release their fragrance.
  5. Spices: Stir in the turmeric powder, red chili powder, ground coriander, and a pinch of salt. Mix the spices well with the aromatics.
  6. Vegetables: Add the sliced onions and bell pepper to the skillet. Sauté for 2-3 minutes until they start to soften and turn slightly golden.
  7. Potatoes and Cauliflower: Add the parboiled potatoes and cauliflower to the skillet. Toss everything together to coat the vegetables with the spices and aromatics.
  8. Stir-Fry: Continue stir-frying the vegetables for about 8-10 minutes, or until the potatoes and cauliflower are fully cooked and have a slightly crispy exterior.
  9. Garam Masala: Sprinkle the garam masala over the stir-fry and give it a final toss to incorporate the flavors.
  10. Adjust Seasoning: Taste and adjust the salt and spice levels according to your preference.
  11. Garnish and Serve: Remove the skillet from the heat. Transfer the Potato and Cauliflower Stir-Fry to a serving dish. Garnish with fresh cilantro leaves.
  12. Serving: Serve the Potato and Cauliflower Stir-Fry hot as a delicious side dish or even as a main course with naan, rice, or roti.

Herb-Infused Hasselback Potatoes


  • 4 large russet potatoes
  • 4 tablespoons of melted butter
  • 2 tablespoons of olive oil
  • 2 cloves of garlic, minced
  • 2 tablespoons of finely chopped fresh herbs (like rosemary, thyme, or parsley)
  • Salt and pepper, to your taste
  • Optional: Grated Parmesan cheese, for topping
  • Optional: Sour cream or Greek yogurt, for serving
  • Optional: Freshly chopped chives, for garnish


  1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).
  2. Prepare the Potatoes: Thoroughly wash and scrub the russet potatoes. Dry them with a towel. Place a potato on a cutting board, with the flat side facing down. Make thin, evenly spaced cuts along the length of the potato, making sure not to cut all the way through. Placing chopsticks or wooden spoons beside the potato can help prevent over-cutting.
  3. Create the Herb-Infused Mixture: In a mixing bowl, combine the melted butter, olive oil, minced garlic, finely chopped fresh herbs, salt, and pepper. Mix well to create a flavorful herb-infused mixture.
  4. Coat the Potatoes: Gently brush the herb-infused mixture over each potato, ensuring it seeps into the slices.
  5. Baking the Potatoes: Place the coated potatoes on a baking sheet or in a baking dish. Bake them in the preheated oven for approximately 45-55 minutes. The potatoes should become tender on the inside while acquiring a crispy texture on the outside. During baking, you can occasionally brush the potatoes with the herb mixture for added flavor.
  6. Optional Cheese Topping: If desired, around 10 minutes before the potatoes finish baking, sprinkle grated Parmesan cheese over the tops of the potatoes. Place them back in the oven until the cheese melts and develops a slight golden hue.
  7. Serving: Once the potatoes are fully cooked, carefully remove them from the oven. Serve the Herb-Infused Hasselback Potatoes while they’re still hot. For an appealing presentation, garnish them with additional chopped herbs or freshly chopped chives. Optionally, provide sour cream or Greek yogurt on the side for dipping or topping.
  8. Enjoy: Revel in the delightful flavors and beautiful texture of the Herb-Infused Hasselback Potatoes. This side dish is bound to make a lasting impression with its captivating accordion-like appearance, making it a perfect addition to any meal. Don’t hesitate to savor this delectable dish and share the experience with your loved ones.

Feel free to indulge in the wonderful flavors and textures of this dish, and share it with your friends and family!







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