Nuggets of Love

Although my daughter is white potato intolerant, we (thankfully) can still have them in the house. As long as she doesn’t ingest them, she’s good to go. That being said, I don’t serve them up very often. They have almost become a treat around here, especially for my sweet husband… who absolutely loves potatoes. Doesn’t matter how you serve them to him – mashed, hashed, baked or fried - he’ll love them. He worked in a restaurant as a teen and basically mastered the home fries. There is a standard in Tim’s eyes about how the precious potato should be cooked. And though he loves all potatoes, if served a substandard potato, you might catch a slight look of disappointment in his green eyes. It’s very slight, since he would never want anyone – friend or restaurant cook – to have their feelings hurt.

(Truth be told, he’s become a little bit of a potato snob as of late, but don’t tell him I said that. He will vehemently deny it.)

There is one potato recipe that, to me, is cream of the crop. Truly, they are nuggets of love. I say that not only because I love them, but because they are little high maintenance. They are needy.

You need to pay lots of attention to these little guys. They demand center stage. If you give them the attention they crave, I can promise you this… you will not be disappointed. You will end up with crispy-on-the-outside-creamy-on-the-inside-ever-so-slightly-garlicky-with-hints-of salty-goodness potatoes that you will immediately fall in love with.

Are you wondering how I can say that with such confidence? Because my potato expert husband is always thrilled to hear I am making them. There is not one glimpse of disappointment in those green eyes when these hit the table.

If that doesn’t convince you, then I challenge you to a potato cook-off.  Make these, eat them… and let this gluten free girl know if they weren’t as amazing as I said they would be.

Gluten Free Roasted Potatoes

12-16 small red bliss potatoes

6 tablespoons garlic infused olive oil (see below)

Black pepper, to taste

1/2 cup finely grated parmesan cheese (can use the canned stuff, if needed!)

To make garlic infused olive oil:

Warm 6 TBSP olive oil in a small sauce pan. Add 3-4 cloves of garlic that have been smashed open but are still in one piece. Allow the garlic to soften 10 minutes. Remove garlic cloves and  - VOILA! – garlic infused olive oil.

To make the potatoes:

Preheat the oven to 450 degrees. Adjust the oven racks to the top and bottom positions.

Place the potatoes on a lipped sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.

Drizzle 3 tablespoons of the garlic oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick. Sprinkle with pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 10-15 minutes.

Remove from the oven and flip each potato over. Sprinkle with parmesan cheese. Roast on the bottom rack until golden brown, about 20 minutes. Serve immediately.

Can eat plain or with sour cream, bacon, scallions, etc… use your imagination!