25+ Delicious Friday Gluten-Free Potato Recipes You’ll Love

Potatoes are a staple ingredient in many kitchens, loved for their versatility and comfort.

For those following a gluten-free diet, finding creative ways to prepare potatoes can make meals both exciting and satisfying.

If you’re looking for ways to elevate your Friday meals, you’re in the right place! From crispy roasted potatoes to hearty casseroles, the possibilities are endless when it comes to gluten-free potato recipes.

In this article, we’ve curated 25+ delicious Friday gluten-free potato recipes that are perfect for any occasion, whether you’re cooking for a crowd, preparing a quick weeknight dinner, or indulging in a cozy weekend meal.

These recipes are not only gluten-free but also packed with flavor, so you never have to sacrifice taste for dietary needs.

25+ Delicious Friday Gluten-Free Potato Recipes You’ll Love

Gluten-free eating doesn’t have to be boring or restrictive, especially when it comes to potatoes.

With these 25+ Friday gluten-free potato recipes, you can enjoy a wide variety of dishes that bring out the best in this beloved ingredient.

From crispy appetizers to comforting casseroles and fresh salads, there’s something for everyone in this collection.

So, whether you’re cooking for a gluten-sensitive guest or just looking to enjoy a delicious and nutritious meal, these recipes will inspire your next Friday feast.

Get ready to impress your family and friends with flavorful, gluten-free potato dishes that everyone can enjoy!

Crispy Gluten-Free Potato Wedges

These gluten-free potato wedges are crispy on the outside and tender on the inside, making them a perfect side dish or snack. They’re seasoned with a flavorful blend of herbs and spices, creating a savory taste that pairs well with a variety of dishes. This recipe is easy to prepare and perfect for those following a gluten-free diet.

Ingredients:

• 4 large russet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wash and peel the potatoes (optional), then cut them into wedges.
3. In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper.
4. Spread the seasoned potato wedges on the prepared baking sheet in a single layer.
5. Bake for 25–30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges.
6. Remove from the oven and garnish with fresh parsley before serving.

These crispy gluten-free potato wedges are an ideal snack for any gathering, or you can enjoy them as a side dish with grilled meats, sandwiches, or even on their own with your favorite dipping sauce. They are easy to make, customizable with your preferred spices, and the perfect way to enjoy potatoes without any gluten. A simple yet delicious way to satisfy your cravings!

Gluten-Free Potato Soup

This comforting and creamy gluten-free potato soup is a great option for a cozy dinner or lunch. Made with simple ingredients like potatoes, carrots, celery, and onions, it’s a hearty and nourishing meal. The gluten-free version ensures that everyone can enjoy this classic soup, without compromising on flavor or texture.

Ingredients:

• 6 medium-sized potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 4 cups gluten-free vegetable broth
• 1 cup coconut milk (or any non-dairy milk)
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon thyme (dried or fresh)
• Fresh chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery until softened, about 5 minutes.
2. Add the cubed potatoes, vegetable broth, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20–25 minutes or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. If you prefer a chunkier soup, blend only half of it.
4. Stir in the coconut milk and cook for an additional 5 minutes. Adjust seasoning to taste.
5. Serve the soup hot, garnished with fresh chives.

This gluten-free potato soup is the perfect dish for cooler weather, offering a satisfying and creamy texture with every spoonful. The coconut milk adds richness without the need for dairy, making it suitable for lactose-intolerant or dairy-free diets. The blend of fresh vegetables and hearty potatoes makes it a balanced, wholesome meal that can be enjoyed on its own or paired with gluten-free bread for a fuller meal. This soup is easy to prepare, deeply comforting, and full of flavor that everyone will love.

Gluten-Free Potato Salad with Dijon Vinaigrette

This gluten-free potato salad is a refreshing twist on the traditional recipe. The potatoes are boiled to perfection and then tossed in a tangy Dijon vinaigrette that adds a burst of flavor. It’s light, vibrant, and works well as a side dish for barbecues, picnics, or any summer meal. Best of all, it’s naturally gluten-free, so everyone can enjoy it.

Ingredients:

• 2 pounds baby potatoes (or your preferred potatoes)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or maple syrup
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 hard-boiled eggs (optional, for garnish)

Instructions:

1. Place the potatoes in a large pot and cover them with water. Bring to a boil and cook for about 10–15 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and let them cool slightly. Once cool enough to handle, cut the potatoes into bite-sized pieces.
3. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, garlic powder, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the cooked potatoes with the vinaigrette and toss gently to coat the potatoes evenly.
5. Garnish the potato salad with fresh parsley and hard-boiled eggs, if desired.
6. Serve chilled or at room temperature.

This gluten-free potato salad with Dijon vinaigrette is the perfect addition to any summer gathering or meal. The tangy dressing brightens the creamy potatoes, creating a light yet satisfying dish that complements a variety of main courses. It’s easy to prepare, full of flavor, and can be made ahead of time for convenience. Whether served at a picnic, BBQ, or family dinner, this potato salad will quickly become a favorite that everyone can enjoy, no matter their dietary needs.

Gluten-Free Baked Potato Skins

These gluten-free baked potato skins are a fun and tasty appetizer or snack. Crispy on the outside with a warm and creamy interior, they’re loaded with bacon, cheese, and green onions, making them perfect for parties or game days. This recipe gives you the classic flavors of potato skins without any gluten.

Ingredients:

• 4 medium russet potatoes
• 4 slices of bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons green onions, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the potatoes, then prick them with a fork. Bake the potatoes directly on the oven rack for about 45 minutes or until tender.
3. Once the potatoes are done, let them cool slightly. Slice them in half lengthwise and scoop out most of the flesh, leaving a small amount around the edges to maintain the shape.
4. Brush the skins with olive oil and season with salt and pepper. Return the skins to the oven and bake for an additional 10 minutes, or until they’re crispy.
5. Remove from the oven and fill each skin with crumbled bacon, shredded cheese, and green onions. Return to the oven for another 5 minutes or until the cheese is melted.
6. Serve with sour cream on the side.

These gluten-free baked potato skins are a delightful and indulgent treat for any gathering. With a crispy exterior, creamy filling, and savory toppings like cheese and bacon, they deliver a satisfying combination of textures and flavors. Whether you serve them as a starter or snack, these skins are sure to be a hit at your next party or casual dinner. They can also be made ahead and baked when ready to serve, making them an easy and versatile dish.

Gluten-Free Potato Gnocchi

Potato gnocchi is a classic Italian dish that can easily be made gluten-free with a few simple ingredients. This recipe combines mashed potatoes, gluten-free flour, and egg to form light and pillowy gnocchi. Serve them with your favorite sauce, and you have a delicious gluten-free meal that’s perfect for any occasion.

Ingredients:

• 2 medium russet potatoes
• 1 cup gluten-free all-purpose flour (plus more for dusting)
• 1 egg
• Salt to taste
• Olive oil or butter for serving

Instructions:

1. Boil the potatoes in a pot of salted water until tender, about 15–20 minutes. Drain and let them cool slightly before peeling.
2. Mash the potatoes until smooth, then allow them to cool completely.
3. Once cooled, place the mashed potatoes on a clean surface and make a well in the center. Add the egg and a pinch of salt to the well.
4. Gradually incorporate the gluten-free flour into the mashed potatoes, kneading gently until the dough comes together.
5. Divide the dough into small portions, rolling each portion into a long rope about 1/2 inch thick. Cut the ropes into bite-sized pieces.
6. To shape the gnocchi, use a fork to gently press each piece, creating ridges on one side.
7. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the surface (about 2–3 minutes). Remove them with a slotted spoon and set aside.
8. Serve the gnocchi with your favorite sauce (tomato sauce, pesto, or melted butter).

These gluten-free potato gnocchi are the ultimate comfort food, offering a soft and pillowy texture that’s perfect with a rich sauce or a simple drizzle of butter. The process of making gnocchi from scratch may seem intricate, but the result is well worth the effort. These gluten-free gnocchi are ideal for a special dinner or a weekend meal, and they’re sure to impress anyone with their homemade charm.

Gluten-Free Mashed Potatoes with Garlic and Chives

This classic mashed potato recipe is transformed into a gluten-free dish by simply using potatoes and gluten-free ingredients. The addition of garlic and fresh chives gives these mashed potatoes a flavorful and aromatic twist, making them a perfect side for any meal. Creamy, buttery, and comforting, these mashed potatoes are a crowd-pleaser.

Ingredients:

• 4 large russet potatoes, peeled and chopped
• 1/4 cup unsalted butter (or dairy-free butter for a dairy-free version)
• 1/2 cup gluten-free chicken broth or vegetable broth
• 2 cloves garlic, minced
• 1/4 cup milk (or dairy-free milk)
• 1/4 cup fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Place the chopped potatoes in a large pot and cover them with cold water. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
2. While the potatoes are boiling, melt the butter in a small saucepan over medium heat and sauté the garlic until fragrant, about 1 minute.
3. Drain the cooked potatoes and return them to the pot. Mash the potatoes until smooth and creamy.
4. Add the garlic butter, milk, and broth to the mashed potatoes. Stir until well combined. If you prefer a creamier texture, you can add more milk or broth.
5. Season with salt and pepper to taste and fold in the fresh chives.
6. Serve warm, and enjoy!

These gluten-free mashed potatoes with garlic and chives are the perfect side dish for any meal. The creamy texture, rich flavor, and fresh aroma from the garlic and chives elevate this simple dish. It’s comforting, easy to make, and naturally gluten-free, making it a go-to for holidays, weeknight dinners, or whenever you want a warm and satisfying side. You can even make these potatoes ahead of time and reheat them when needed!

Gluten-Free Potato and Leek Gratin

This gluten-free potato and leek gratin is a luxurious, creamy side dish perfect for special occasions or as a comforting family meal. Layers of thinly sliced potatoes and leeks are baked in a rich, cheesy sauce that is naturally gluten-free. The result is a flavorful and indulgent dish that pairs well with meats or as a standalone vegetarian option.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 medium leeks, cleaned and thinly sliced (white and light green parts only)
• 1 1/2 cups heavy cream
• 1 cup grated Gruyère cheese (or cheddar cheese)
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a 9×9-inch baking dish.
2. In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant. Add the leeks and cook until softened, about 5 minutes.
3. In a separate saucepan, heat the heavy cream over low heat until warm. Stir in half of the cheese and season with salt and pepper.
4. Layer half of the sliced potatoes in the prepared baking dish, followed by half of the sautéed leeks. Repeat with the remaining potatoes and leeks.
5. Pour the creamy cheese mixture over the layered potatoes and leeks, making sure the sauce evenly coats the layers.
6. Sprinkle the remaining cheese on top and cover the dish with aluminum foil.
7. Bake for 45 minutes, then remove the foil and bake for an additional 15–20 minutes, or until the top is golden and bubbly, and the potatoes are tender.
8. Garnish with fresh thyme leaves before serving.

This gluten-free potato and leek gratin is a crowd-pleasing dish that will elevate any meal. The rich and creamy texture, combined with the savory leeks and melted cheese, makes this gratin an indulgent treat for those following a gluten-free diet. It pairs beautifully with roasted meats, but can also be enjoyed on its own for a hearty vegetarian option. This gratin is a perfect dish to impress guests at dinner parties or family gatherings.

Gluten-Free Sweet Potato Fries

These crispy gluten-free sweet potato fries are a healthier twist on the classic fry. Coated in olive oil and seasoned with a blend of spices, these fries are baked to perfection in the oven for a deliciously crispy texture. A great side dish or snack, they are naturally gluten-free and can be served with a variety of dips.

Ingredients:

• 3 large sweet potatoes, peeled and cut into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
3. Spread the fries in a single layer on the prepared baking sheet, making sure they are not overcrowded.
4. Bake for 25–30 minutes, flipping halfway through, until the fries are golden brown and crispy.
5. Remove from the oven and garnish with fresh parsley before serving.

These gluten-free sweet potato fries are crispy, flavorful, and a healthier alternative to traditional fries. With a slightly sweet taste and a crunchy exterior, they make a perfect side dish to burgers, sandwiches, or grilled meats. You can even enjoy them as a snack on their own, paired with your favorite dipping sauce. They’re easy to prepare and can be customized with your favorite spices to suit your taste preferences. These sweet potato fries are a must-try for anyone looking for a tasty and nutritious gluten-free treat.

Gluten-Free Potato Frittata with Spinach and Feta

This gluten-free potato frittata with spinach and feta is a versatile and hearty dish that’s perfect for breakfast, lunch, or dinner. The creamy potatoes and savory feta cheese combine with fresh spinach to create a light yet satisfying meal. This frittata is naturally gluten-free and can be enjoyed hot or cold, making it perfect for meal prep or a family brunch.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup feta cheese, crumbled
• Salt and pepper to taste
• Fresh herbs (such as parsley or basil) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook, stirring occasionally, until tender and golden brown, about 10 minutes. Remove the potatoes from the skillet and set aside.
3. In the same skillet, sauté the onion until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
4. In a large bowl, whisk the eggs and season with salt and pepper.
5. Add the cooked potatoes, spinach, and onion to the egg mixture. Stir in the crumbled feta cheese.
6. Pour the mixture into a greased oven-safe skillet or baking dish and bake for 20–25 minutes, or until the eggs are set and the top is golden brown.
7. Garnish with fresh herbs before serving.

This gluten-free potato frittata with spinach and feta is a delicious and nutritious dish that’s packed with flavor. The combination of tender potatoes, fresh spinach, and creamy feta creates a satisfying meal that can be enjoyed at any time of the day. It’s a great option for those who want a gluten-free, protein-packed dish that’s easy to prepare and perfect for leftovers. This frittata is a versatile recipe that can be customized with other vegetables or cheeses to suit your preferences.

Gluten-Free Potato Salad with Mustard Dressing

This gluten-free potato salad with mustard dressing is a refreshing twist on a classic favorite. The creamy dressing, made with mustard and mayonnaise, pairs perfectly with the tender potatoes, while fresh herbs and crunchy vegetables add layers of flavor. It’s an ideal side dish for picnics, barbecues, or holiday meals and is naturally gluten-free.

Ingredients:

• 4 large russet potatoes, peeled and cut into cubes
• 1/2 cup mayonnaise (gluten-free)
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey
• 1/2 small red onion, finely chopped
• 2 celery stalks, diced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, bring water to a boil and cook the potatoes until tender, about 10–12 minutes. Drain and allow them to cool slightly.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and honey until smooth.
3. In a large bowl, combine the cooled potatoes, red onion, and celery. Pour the dressing over the potatoes and toss gently to combine.
4. Season with salt and pepper to taste, and stir in the fresh parsley.
5. Chill in the refrigerator for at least 1 hour before serving.

This gluten-free potato salad with mustard dressing is a delightful variation of the classic dish, offering a tangy and creamy flavor profile. The mustard dressing adds a zesty kick that pairs beautifully with the soft, tender potatoes. Whether served at a family gathering or as a side dish to grilled meats, this potato salad will surely become a favorite. It’s also perfect for making ahead and enjoying cold, making it a great option for meal prep or outdoor events.

Gluten-Free Potato Soup with Cheddar and Bacon

This comforting gluten-free potato soup with cheddar and bacon is rich, creamy, and packed with flavor. The creamy base comes from mashed potatoes, while crispy bacon and shredded cheddar cheese add savory depth. Perfect for chilly days, this soup is a filling and satisfying meal that’s easy to make and perfect for gluten-free diets.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups gluten-free chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup cooked bacon, crumbled
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are tender.
3. Use a potato masher to mash some of the potatoes in the soup for a thicker texture, or use an immersion blender for a smoother consistency.
4. Stir in the heavy cream and shredded cheddar cheese, and cook until the cheese has melted and the soup is creamy.
5. Add the crumbled bacon, salt, and pepper to taste.
6. Serve the soup hot, garnished with fresh chives and additional cheese or bacon, if desired.

This gluten-free potato soup with cheddar and bacon is the ultimate comfort food for any time of year. The combination of creamy potatoes, rich cheese, and crispy bacon creates a deliciously satisfying soup that’s perfect for warming up on a cold day. It’s a hearty and filling meal that’s both easy to prepare and naturally gluten-free. Serve with a slice of gluten-free bread for a complete meal that will leave everyone asking for seconds.

Gluten-Free Loaded Potato Casserole

This gluten-free loaded potato casserole is a creamy, cheesy, and indulgent dish that’s perfect for gatherings, holidays, or any family meal. Packed with mashed potatoes, cheese, bacon, and green onions, this casserole offers all the flavors of a loaded baked potato in one easy-to-make dish. It’s a guaranteed hit for gluten-free guests and potato lovers alike.

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/2 cup mayonnaise (gluten-free)
• 2 cups shredded cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 2 green onions, chopped
• Salt and pepper to taste
• 1 tablespoon butter, for greasing the baking dish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter.
2. Bring a large pot of salted water to a boil and cook the diced potatoes for 15–20 minutes, or until fork-tender. Drain the potatoes and mash them until smooth.
3. In a large bowl, combine the mashed potatoes, sour cream, mayonnaise, 1 cup of shredded cheddar cheese, cooked bacon, and green onions. Season with salt and pepper to taste.
4. Spread the potato mixture into the prepared baking dish and top with the remaining 1 cup of cheddar cheese.
5. Bake for 20–25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
6. Garnish with extra bacon and green onions, if desired, and serve.

This gluten-free loaded potato casserole is the epitome of comfort food. With creamy mashed potatoes, melted cheese, crispy bacon, and fresh green onions, it’s a crowd-pleasing dish that’s perfect for any occasion. Whether it’s a family dinner, a potluck, or a holiday meal, this casserole will surely become a favorite. It’s easy to make ahead of time and reheat, making it a convenient and delicious addition to your gluten-free recipe collection.

Gluten-Free Crispy Smashed Potatoes

These gluten-free crispy smashed potatoes are the perfect combination of creamy inside and crunchy outside. They are incredibly easy to make and make for a fantastic side dish for almost any meal. The crispy texture, paired with a bit of garlic and rosemary, gives them a delicious savory flavor. These smashed potatoes are perfect for dinner parties or a casual family meal.

Ingredients:

• 8 small Yukon Gold potatoes, washed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Bring a large pot of salted water to a boil and cook the potatoes for 12–15 minutes, or until tender when pierced with a fork.
3. Drain the potatoes and let them cool slightly. Once cooled enough to handle, gently smash each potato with the back of a spoon or a potato masher.
4. Place the smashed potatoes on the prepared baking sheet and drizzle with olive oil. Sprinkle with garlic powder, rosemary, salt, and pepper.
5. Bake for 20–25 minutes, or until the potatoes are golden brown and crispy on the edges.
6. Garnish with fresh parsley before serving.

These gluten-free crispy smashed potatoes are an irresistible side dish that brings both flavor and texture to your plate. The crispy exterior contrasts perfectly with the soft, creamy inside, making them a favorite at any meal. Whether served with grilled meats, roasts, or as a snack on their own, they are sure to be a hit. With simple ingredients and an easy preparation process, this recipe is a go-to when you need a quick and delicious side dish.

Gluten-Free Potato and Broccoli Casserole

This gluten-free potato and broccoli casserole is a comforting and nutritious dish that combines tender potatoes and fresh broccoli in a creamy, cheesy sauce. The flavors meld together perfectly, creating a rich and satisfying dish that’s perfect for weeknight dinners or holiday meals. It’s an easy way to incorporate more vegetables into your meal while enjoying a creamy and cheesy casserole.

Ingredients:

• 4 large russet potatoes, peeled and sliced thinly
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese (or any cheese of choice)
• 1/2 cup gluten-free breadcrumbs (optional, for topping)
• 1 cup heavy cream
• 1 tablespoon butter
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish with butter.
2. In a large pot, boil the sliced potatoes for 8–10 minutes, or until they are just tender. Add the broccoli florets during the last 2 minutes of cooking. Drain and set aside.
3. In a skillet, melt the butter over medium heat. Add the diced onion and garlic and sauté until softened, about 5 minutes.
4. Stir in the heavy cream, and bring to a simmer. Cook for 2–3 minutes, then add salt and pepper to taste.
5. Layer the cooked potatoes and broccoli in the prepared baking dish. Pour the creamy sauce over the vegetables and top with shredded cheese.
6. If using breadcrumbs, sprinkle them over the top for an extra crispy finish.
7. Bake for 20–25 minutes, or until the top is golden and the casserole is heated through.

This gluten-free potato and broccoli casserole is a comforting and flavorful dish that combines the creamy richness of potatoes with the nutritious crunch of broccoli. The cheesy sauce brings everything together for a decadent experience that’s both delicious and filling. Whether served as a side dish or a main course, this casserole is a versatile recipe that is easy to make and sure to please a crowd. Plus, it’s a great way to sneak in more vegetables without sacrificing flavor.

Gluten-Free Potato Tacos

These gluten-free potato tacos are a fun and delicious way to enjoy a plant-based meal that doesn’t skimp on flavor. Crispy roasted potatoes are paired with fresh toppings like avocado, salsa, and cilantro, all wrapped in gluten-free tortillas. These tacos are hearty and satisfying, yet light enough to be enjoyed as a quick weeknight dinner or a weekend treat.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 gluten-free corn tortillas
• 1 avocado, sliced
• 1/2 cup salsa
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the diced potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread them in a single layer on the baking sheet.
3. Roast the potatoes for 25–30 minutes, flipping halfway through, until they are crispy and golden.
4. While the potatoes are roasting, warm the gluten-free tortillas in a dry skillet or microwave.
5. Once the potatoes are done, assemble the tacos by placing a generous spoonful of the roasted potatoes on each tortilla. Top with avocado slices, salsa, cilantro, and a squeeze of lime.
6. Serve immediately, garnished with extra lime wedges on the side.

These gluten-free potato tacos are a fun and flavorful meal that’s perfect for anyone seeking a light yet satisfying dish. The crispy potatoes, combined with fresh toppings like avocado, cilantro, and salsa, create a well-balanced taco that’s full of texture and flavor. These tacos are also incredibly customizable, allowing you to add your favorite toppings or sauces. Whether you’re enjoying a casual dinner or a taco night with friends, these gluten-free potato tacos are sure to be a hit.

Note: More recipes are coming soon!