National Celiac Awareness Month, Day 14: Vegan, Gluten-Free Grilled Potatoes with Herbs

happy gluten free vegan default image
Share some yum!

Print Friendly, PDF & Email
Note: The Happy Gluten-Free Vegan is 100% reader supported, completely free and has done away with all Google ads because...annoying! If you like this recipe please consider throwing a bit of support our way:
Choose your amount
Include a message for us!:

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

The Happy Gluten-Free Vegan Cookbook Cover Get the Happy Gluten-Free Vegan Cookbook!
50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable for just $9.97!

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!

Print Friendly, PDF & Email

Like this recipe? Please let us know by supporting this free, reader-supported resource.

Choose your amount
Include a message for us!:

Sign up here for the Happy Gluten-Free Vegan's free recipes email!

Get Our Happy Gluten-Free Vegan cookbook!
50 of our favorite vegan, gluten-free recipes at your fingertips!

Check it out here, or download it now!:

Note: Some links on this site are partner links. That means that The Happy Gluten-Free Vegan will earn a commission, at no extra charge to you, if you purchase through our partner link. This helps keep our site free for everybody. Thank you for your support!
 


Share some yum!

Leave a Reply

Your email address will not be published. Required fields are marked *