Summary: We can’t let National Celiac Awareness month pass without paying homage to the potato. Delicious and filling, this root is a staple on many dinner tables and we can see why - their versatility is amazing! A recent study completed by nutritionist Sigrid Gibson on behalf of the Potato Council found that potatoes are chock full of fiber, vitamin C and the mineral selenium. What’s more, eating spuds twice a day can lower blood pressure. While we always have to keep a critical mind anytime a study is done on behalf of the interested party, we can’t deny the fact that we are fans of whatever grows out of the ground - Mother Nature knows best!

Share some yum!

We can’t let National Celiac Awareness month pass without paying homage to the potato. Delicious and filling, this root is a staple on many dinner tables and we can see why – their versatility is amazing! A recent study completed by nutritionist Sigrid Gibson on behalf of the Potato Council found that potatoes are chock full of fiber, vitamin C and the mineral selenium. What’s more, eating spuds twice a day can lower blood pressure. While we always have to keep a critical mind anytime a study is done on behalf of the interested party, we can’t deny the fact that we are fans of whatever grows out of the ground – Mother Nature knows best! This delicious dish comes straight out of the recipe book on which we have been groovin’ lately, Fields of Greens. We made it today with the rest of our delicious barbecued fare — which also included portobello and shitake mushrooms, along with fresh green beans marinated in white wine vinegar, olive oil, fresh thyme, sea salt and pepper. The addition of these hearty potatoes made for an excellent, hearty meal that delighted the taste buds. We hope that you enjoy it just as much!

Gluten-free, Vegan Grilled Potatoes with Herbs

Yield: Serves 4 to 6

Ingredients:

  • 2 pounds small potatoes — yellow, red or blue
  • Extra virgin olive oil
  • Sea salt and pepper
  • 10 unpeeled garlic cloves

Fresh herb sprigs: rosemary, thyme, sage leaves, oregano, whatever strikes your fancy!

Preheat the oven to 400 degrees. Leave the potatoes whole if small; cut into halves or quarters if large. Toss them in a baking dish with just enough oil to coat them and sprinkle with salt and pepper. Add the garlic and a few sprigs of fresh herbs; cover and roast for 35 to 40 minutes, until tender. If serving immediately, remove the herbs and season with salt and pepper to taste; or set them aside to use later.

Get the grill ready

Pull potatoes from oven when done and toss with olive oil, garlic, salt and pepper. Slip them onto skewers and place on the grill cut side down. The tender cut side of the potatoes will turn golden within a few minutes, sizzling from the heat of the coals. They are ready to serve!

If you have leftovers, try them reheated in a corn tortilla with a bit of your favorite vegan cheese. It is a true delight to the taste buds!

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