30+ Delicious Sunday Gluten-Free Potato Recipes for Your Feast

Sunday meals hold a special place in our hearts.

They’re the time for slowing down, gathering with loved ones, and enjoying food that comforts and satisfies.

Whether you’re planning a hearty brunch, a light lunch, or a full dinner spread, gluten-free potato recipes offer a range of options that cater to every palate.

Potatoes, the versatile kitchen staple, can be transformed into a myriad of dishes that are not only naturally gluten-free but also packed with flavor, texture, and nutrients.

From crispy baked potato wedges and creamy mashed potatoes to hearty potato frittatas and savory potato salads, the possibilities are endless.

In this blog post, we’re bringing you more than 30 gluten-free potato recipes perfect for Sunday gatherings.

Whether you’re a seasoned gluten-free cook or simply looking for new ways to enjoy this beloved vegetable, this collection will inspire your Sunday cooking and make your meals more memorable.

Get ready to discover your new favorite potato recipe that will become a staple on your Sunday table.

30+ Delicious Sunday Gluten-Free Potato Recipes for Your Feast

A Sunday meal isn’t just about food; it’s about creating memories and sharing moments with those you care about.

Gluten-free potato recipes are perfect for these occasions, providing dishes that are as delightful as they are nourishing.

From crispy sides to hearty main courses, these 30+ recipes are sure to inspire your next Sunday feast.

Whether you’re looking for comfort food, something fresh and light, or an easy side dish to complement your main course, the potato’s versatility will not disappoint.

Gather your ingredients, invite your loved ones, and let these recipes bring joy to your Sunday dining experience.

Enjoy the flavors, share the smiles, and make your Sundays even more special with these delicious, gluten-free potato recipes.

Crispy Herb-Seasoned Potato Wedges

These gluten-free potato wedges are a perfect Sunday side dish. Packed with savory flavors and a satisfying crunch, they make an excellent complement to grilled meats or a fresh salad.

Ingredients

• 4 medium russet potatoes, washed and cut into wedges
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Place the potato wedges in a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, paprika, onion powder, oregano, thyme, salt, and black pepper.
3. Toss the wedges until they are evenly coated with the seasoning.
4. Arrange the wedges in a single layer on the baking sheet, ensuring they aren’t overcrowded for maximum crispiness.
5. Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside.
6. Remove from the oven and let them rest for 5 minutes before serving. Garnish with fresh parsley.

These herb-seasoned potato wedges are a delightful combination of crispy edges and fluffy interiors, with a burst of flavors from the seasoning blend. Perfect for a Sunday family dinner or as a quick and satisfying snack, they are gluten-free and full of comfort.

Garlic Parmesan Mashed Potatoes

A rich and creamy side dish that elevates any meal, these garlic Parmesan mashed potatoes are both gluten-free and full of robust flavors. They are an ideal comfort food for a cozy Sunday feast.

Ingredients

• 5 large Yukon Gold potatoes, peeled and cut into chunks
• 3 cloves garlic, peeled
• ½ cup unsalted butter, room temperature
• 1 cup whole milk (or dairy-free alternative)
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh chives, chopped (for garnish)

Preparation

1. Bring a large pot of salted water to a boil. Add the potatoes and garlic cloves and cook until the potatoes are tender, about 15-20 minutes.
2. Drain the potatoes and garlic and return them to the pot. Mash until smooth or use a potato ricer for an ultra-smooth texture.
3. Add the butter, milk, and grated Parmesan to the mashed potatoes. Mix until fully combined and creamy.
4. Season with salt and black pepper to taste.
5. Transfer to a serving dish and garnish with fresh chives.

These garlic Parmesan mashed potatoes are the epitome of comfort food: creamy, flavorful, and satisfying. The addition of Parmesan adds a subtle sharpness that pairs wonderfully with the buttery, smooth texture. This dish will be the highlight of any Sunday meal, enhancing your plate with a touch of luxury and rich flavor.

Loaded Baked Potato Skins

These gluten-free loaded baked potato skins are the perfect appetizer or main course for a Sunday gathering. With a crispy outside and a warm, cheesy, and savory filling, they are sure to impress your guests.

Ingredients

• 4 large russet potatoes, scrubbed clean
• 1 tbsp olive oil
• 1 cup shredded cheddar cheese
• ½ cup cooked and crumbled bacon
• ½ cup sour cream
• 2 tbsp chopped green onions
• Salt and black pepper, to taste

Preparation

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub the potatoes with olive oil and sprinkle with salt. Place on the baking sheet and bake for 45-50 minutes, or until tender.
3. Remove from the oven and let cool slightly. Slice the potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer to support the skins.
4. Brush the inside and outside of each potato skin with a little olive oil and season with salt and black pepper.
5. Place the skins back on the baking sheet and bake for an additional 10 minutes, or until the edges are crispy.
6. Remove from the oven and sprinkle each skin with shredded cheddar cheese and crumbled bacon. Return to the oven for another 5 minutes, or until the cheese is melted.
7. Top each potato skin with a dollop of sour cream and a sprinkle of green onions.

These loaded baked potato skins are a combination of crispy exteriors and rich, cheesy, and smoky fillings. They’re perfect for serving as a hearty snack, appetizer, or even a main dish for a casual Sunday. With the added toppings of bacon, cheese, and sour cream, every bite is satisfying and full of flavor.

Herb-Infused Potato and Spinach Frittata

This gluten-free potato and spinach frittata is a deliciously hearty dish that’s perfect for a Sunday brunch. Packed with tender potatoes, vibrant spinach, and fresh herbs, it’s an ideal way to enjoy a wholesome meal.

Ingredients

• 4 medium potatoes, peeled and diced into small cubes
• 1 tbsp olive oil
• 1 cup fresh spinach, chopped
• 6 large eggs
• ½ cup shredded mozzarella cheese
• ½ tsp dried basil
• ½ tsp dried oregano
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation

1. Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat.
2. Add the diced potatoes to the skillet and cook, stirring occasionally, for about 10 minutes, or until golden and tender.
3. Add the chopped spinach and cook for 2 more minutes until wilted. Season with salt, black pepper, basil, and oregano.
4. In a bowl, whisk the eggs and stir in the shredded mozzarella. Pour the egg mixture over the potatoes and spinach in the skillet. Cook for 2-3 minutes on the stovetop until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the frittata is fully set and lightly golden on top.
6. Let cool for a few minutes, slice, and garnish with chopped parsley.

This herb-infused potato and spinach frittata is a nourishing, protein-packed dish that’s perfect for a Sunday morning or brunch. The combination of fluffy eggs, crispy potatoes, and earthy spinach, accented by aromatic herbs, creates a satisfying flavor profile. It’s an easy and elegant meal that’s gluten-free and can be enjoyed warm or at room temperature.

Crispy Garlic Potato Croquettes

These crispy garlic potato croquettes are a tasty gluten-free treat that pairs perfectly with a side salad or can be served as an appetizer for a Sunday gathering. Their crunchy exterior and creamy, garlicky interior are sure to delight.

Ingredients

• 4 large russet potatoes, peeled and cubed
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1 cup gluten-free breadcrumbs
• Salt and black pepper, to taste
• Oil for frying

Preparation

1. Boil the cubed potatoes in a large pot of salted water for 15-20 minutes or until fork-tender. Drain and return to the pot.
2. Add butter, minced garlic, and Parmesan cheese to the potatoes. Mash until smooth and season with salt and black pepper.
3. Allow the potato mixture to cool for 15 minutes, then form it into small, round croquettes or oval shapes.
4. Coat each croquette in the beaten egg and then roll in gluten-free breadcrumbs.
5. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the croquettes in batches until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
6. Serve warm with a side of aioli or your favorite dipping sauce.

These garlic potato croquettes are an irresistible gluten-free dish with a satisfying crunch and a rich, buttery interior. Their versatility allows them to be served as a side, an appetizer, or a main course with a dipping sauce. Perfect for a Sunday gathering, they bring comfort and gourmet flavor to any table.

Gluten-Free Potato Leek Soup

This comforting gluten-free potato leek soup is a great choice for a Sunday lunch or dinner. It’s creamy, nourishing, and flavored with the subtle sweetness of leeks and the heartiness of potatoes.

Ingredients

• 4 large russet potatoes, peeled and diced
• 2 tbsp unsalted butter
• 3 leeks, cleaned and thinly sliced (white and light green parts only)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or dairy-free alternative
• Salt and black pepper, to taste
• Fresh chives, chopped (for garnish)

Preparation

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and sauté for 5-7 minutes until they are softened and fragrant.
2. Add the diced potatoes to the pot and cook for another 2-3 minutes, stirring frequently.
3. Pour in the broth, bringing the mixture to a boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are fork-tender.
4. Use an immersion blender to blend the soup until smooth. For a chunkier texture, blend only half of the soup and leave some potato pieces intact.
5. Stir in the heavy cream and season with salt and black pepper to taste. Cook for an additional 2-3 minutes to combine the flavors.
6. Serve hot, garnished with fresh chives.

This potato leek soup is a heartwarming dish perfect for a chilly Sunday. The velvety texture combined with the rich flavors of leeks and potatoes makes it both satisfying and comforting. Gluten-free and simple to make, it’s a wholesome choice that’s ideal for sharing on a relaxing weekend.

Smashed Garlic Parmesan Potatoes

These smashed garlic Parmesan potatoes are a fantastic, gluten-free side dish that brings a crispy texture with a burst of flavor. They are perfect for adding a touch of elegance to your Sunday dinner.

Ingredients

• 8 small red potatoes, scrubbed and halved
• 3 tbsp olive oil
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 1 tsp dried rosemary, crushed
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Place the red potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until they are fork-tender.
3. Drain the potatoes and place them on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently press each potato until slightly flattened.
4. Drizzle the olive oil over the potatoes and sprinkle with minced garlic, Parmesan cheese, rosemary, salt, and black pepper.
5. Bake for 20-25 minutes, or until the edges are golden and crispy.
6. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley and serve.

Smashed garlic Parmesan potatoes are a perfect blend of crunchy and tender, making them an irresistible gluten-free side. With the rich flavors of garlic, Parmesan, and rosemary, they’re ideal for a Sunday meal that feels both special and comforting. Their crispy edges and soft interiors are sure to satisfy any craving.

Potato and Chickpea Curry

This hearty potato and chickpea curry is full of bold flavors and is naturally gluten-free. Perfect for a Sunday evening dinner, it’s warming and nourishing, with a medley of spices that tantalize the taste buds.

Ingredients

• 3 medium potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp coconut oil or vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp curry powder
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp paprika
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Preparation

1. In a large skillet or saucepan, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the garlic and ginger and cook for another minute, stirring frequently.
3. Stir in the curry powder, turmeric, cumin, and paprika. Cook for 1-2 minutes to release the spices’ flavors.
4. Add the diced potatoes, chickpeas, and diced tomatoes to the skillet. Stir to combine.
5. Pour in the coconut milk and season with salt and black pepper. Bring the mixture to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the potatoes are tender and the flavors are well combined.
6. Serve the curry warm, garnished with fresh cilantro.

This potato and chickpea curry is the perfect gluten-free comfort food for a Sunday meal. With its blend of spices, tender potatoes, and hearty chickpeas, it’s both nutritious and satisfying. Whether served over rice or enjoyed on its own, this dish is a delightful way to celebrate the flavors of a cozy Sunday evening.

Baked Sweet Potato Fries

These baked sweet potato fries are a healthier, gluten-free alternative to traditional fries and make a perfect side for a Sunday lunch or dinner. With their natural sweetness and crispy texture, they’re irresistible.

Ingredients

• 3 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley, chopped (for garnish)

Preparation

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. Place the sweet potato fries in a large bowl. Drizzle with olive oil and sprinkle with paprika, garlic powder, onion powder, salt, and black pepper. Toss until evenly coated.
3. Arrange the sweet potato fries in a single layer on the baking sheet, ensuring they don’t overlap to maximize crispiness.
4. Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crispy on the edges.
5. Remove from the oven and let cool for a few minutes. Sprinkle with fresh parsley before serving.

Baked sweet potato fries offer a delightful balance of natural sweetness and savory spices, making them a perfect gluten-free side dish for any Sunday meal. With their crispy edges and tender interiors, they’re a healthier alternative that doesn’t compromise on taste. These fries pair well with burgers, sandwiches, or as a stand-alone snack.

Potato and Broccoli Casserole

This gluten-free potato and broccoli casserole is a hearty and comforting dish that’s perfect for a Sunday family meal. With tender potatoes, crisp-tender broccoli, and a creamy cheese sauce, it’s simple yet satisfying.

Ingredients

• 4 large potatoes, peeled and thinly sliced
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 tbsp gluten-free flour
• 1 ½ cups whole milk or dairy-free alternative
• 1 ½ cups shredded cheddar cheese (or dairy-free cheese)
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste
• Fresh chives, chopped (for garnish)

Preparation

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large pot, bring water to a boil and add the sliced potatoes. Cook for 5-6 minutes until slightly tender but not fully cooked. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the gluten-free flour and whisk for 1 minute. Slowly pour in the milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
4. Remove from heat and stir in 1 cup of cheese, garlic powder, onion powder, salt, and black pepper.
5. Layer half of the potatoes in the prepared baking dish, followed by the broccoli florets. Pour half of the cheese sauce over the top. Repeat with the remaining potatoes and sauce, and sprinkle the remaining ½ cup of cheese on top.
6. Bake for 25-30 minutes or until the top is golden and bubbly. Let cool for a few minutes before serving. Garnish with chopped chives.

This potato and broccoli casserole is a gluten-free comfort food that’s perfect for Sunday dinner. It combines the creamy richness of cheese with tender potatoes and crisp-tender broccoli, offering a balanced dish that pleases both kids and adults. It’s an easy make-ahead option for gatherings or a cozy family meal.

Lemon Herb Potato Salad

This lemon herb potato salad is a refreshing and light side dish that adds brightness to any Sunday meal. Gluten-free and perfect for spring or summer Sundays, it pairs well with grilled meats or can be enjoyed on its own.

Ingredients

• 6 medium potatoes, peeled and cubed
• 1/4 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and black pepper, to taste

Preparation

1. In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook for 10-12 minutes or until fork-tender. Drain and let cool.
2. In a large mixing bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and black pepper.
3. Add the cooled potatoes to the bowl and gently toss to coat. Stir in the chopped parsley and dill.
4. Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled or at room temperature.

This lemon herb potato salad is a simple yet flavorful gluten-free side dish that’s perfect for Sunday gatherings or picnics. The fresh lemon and herbs brighten up the tender potatoes, creating a refreshing balance of flavors. It’s a versatile addition that complements grilled meats or can stand alone as a light lunch.

Potato and Sweet Potato Hash

This gluten-free potato and sweet potato hash is a hearty breakfast or brunch dish that’s perfect for a Sunday morning. With crispy edges, tender centers, and a hint of sweetness, it’s both nutritious and satisfying.

Ingredients

• 2 large russet potatoes, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, diced
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp cumin
• Salt and black pepper, to taste
• Fresh cilantro or parsley, chopped (for garnish)
• Optional: Fried eggs for topping

Preparation

1. Heat the olive oil in a large skillet over medium-high heat. Add the diced russet potatoes and sweet potatoes. Cook for 5-7 minutes, stirring occasionally until they start to brown.
2. Add the chopped red bell pepper and onion to the skillet. Season with paprika, cumin, salt, and black pepper. Cook for an additional 8-10 minutes, stirring frequently, until the potatoes are golden brown and crispy on the outside and tender inside.
3. Serve hot, garnished with fresh cilantro or parsley. Optionally, top with a fried egg for a complete brunch dish.

This potato and sweet potato hash is the ultimate gluten-free brunch dish for a relaxing Sunday morning. The blend of crispy, caramelized potatoes and the sweetness of sweet potatoes, complemented by the freshness of herbs, makes this dish a hearty and flavorful option. It’s versatile enough to be served as is or with a side of eggs for a more substantial meal.

Potato Fritters with Chive Dip

These potato fritters are gluten-free, crispy on the outside, and soft on the inside. Paired with a tangy chive dip, they make a delicious Sunday snack or a side dish for a casual family meal.

Ingredients

• 4 large potatoes, peeled and grated
• 1 small onion, finely chopped
• 2 eggs
• 1/4 cup gluten-free flour
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 2 tbsp olive oil, for frying
• For the dip:
  • 1/2 cup Greek yogurt or dairy-free alternative
  • 2 tbsp chopped fresh chives
  • 1 tbsp lemon juice
  • Salt and black pepper, to taste

Preparation

1. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture.
2. In a large mixing bowl, combine the grated potatoes, chopped onion, eggs, gluten-free flour, garlic powder, salt, and black pepper. Mix until all ingredients are well combined.
3. Heat olive oil in a skillet over medium heat. Spoon 2-3 tablespoons of the potato mixture into the pan for each fritter, pressing down slightly to flatten. Cook for 3-4 minutes per side, or until golden brown and crispy.
4. Remove the fritters from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. In a small bowl, mix the Greek yogurt, chives, lemon juice, salt, and black pepper to make the dip.
6. Serve the fritters warm with the chive dip on the side.

These potato fritters are a delightful gluten-free dish that can be enjoyed as a snack, appetizer, or side dish. The combination of crispy texture and soft center, paired with the bright and tangy chive dip, makes them perfect for a Sunday get-together or a simple family lunch. They’re easy to make and incredibly satisfying, leaving everyone asking for seconds.

Herb-Rubbed Roasted Potatoes

Herb-rubbed roasted potatoes are a classic gluten-free side dish that pairs well with any main course. Their crispy exterior and fluffy interior make them a perfect addition to your Sunday dinner table.

Ingredients

• 6 medium Yukon Gold or red potatoes, cut into wedges
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Preparation

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, rosemary, thyme, garlic powder, onion powder, salt, and black pepper until evenly coated.
3. Arrange the potato wedges in a single layer on the baking sheet, making sure they are not overlapping.
4. Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and crispy.
5. Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.

Herb-rubbed roasted potatoes are the ultimate gluten-free side dish, with a satisfying combination of crispy edges and fluffy interiors. The mix of rosemary and thyme infuses them with a rich, aromatic flavor that pairs wonderfully with roasted meats, fish, or as a standalone treat. Perfect for a Sunday meal, these potatoes are easy to prepare and always a crowd-pleaser.

Potato and Spinach Frittata

This potato and spinach frittata is a simple, gluten-free dish that’s perfect for a leisurely Sunday breakfast or brunch. It’s rich in flavor, packed with protein, and can be served hot or at room temperature.

Ingredients

• 4 large potatoes, peeled and diced
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup grated mozzarella or dairy-free cheese
• Salt and black pepper, to taste
• Fresh basil, for garnish

Preparation

1. In a large skillet, heat olive oil over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are golden and tender.
2. Add the diced onion and cook for an additional 2-3 minutes, until the onion is translucent. Stir in the chopped spinach and cook for another 2 minutes until wilted.
3. In a bowl, whisk the eggs and season with salt and black pepper. Pour the egg mixture over the potato and spinach mixture in the skillet. Sprinkle the grated cheese on top.
4. Transfer the skillet to the preheated oven (350°F/175°C) and bake for 15-20 minutes or until the eggs are set and the top is golden brown.
5. Let the frittata cool for a few minutes before slicing. Garnish with fresh basil and serve.

This potato and spinach frittata is a gluten-free breakfast option that’s full of flavor and nutrients. The combination of tender potatoes, fresh spinach, and melted cheese creates a satisfying dish perfect for a Sunday brunch. It’s versatile, easy to make, and can be enjoyed warm or at room temperature, making it a great choice for family gatherings or a simple Sunday treat.

Note: More recipes​ are coming soon!