Gluten Free Sour Cream Noodle Bake

This is a slightly modified version of Pioneer Woman's Sour Cream Noodle Bake.  It cooks very nicely with gluten free noodles and every other ingredient is gluten free so it makes for a great casserole to take to a friend or just to have as a family!

Ingredients:
* 1 1/4 lbs. ground beef
* 1 15oz. can tomato sauce
* 1/2 tsp. salt
* Freshly ground black pepper
* 8 oz. gluten free noodles (Barilla makes great gluten free spiral noodles that work great with this recipe, but you can find gluten free brands of noodles in just about any store now)
* 1/2 cup sour cream
* 1 1/4 cups small curd cottage cheese
* Pinch red pepper flakes
* 1/2 cup sliced green onion
* 1 cup grated sharp cheddar cheese

Directions:
-Preheat the oven to 350 degrees F
-Brown the ground beef in a large skillet and then drain the fat.
-Add the tomato sauce, 1/2 tsp salt and plenty of freshly ground black pepper and stir.
-Let simmer while you prepare the other ingredients.
-Cook the gluten free noodles according to the package and then drain and set aside.
-In a medium bowl, combine the sour cream and cottage cheese.
-Add plenty of freshly ground black pepper and a pinch of red pepper flakes.
-Add this mixture to the noodles and stir, then add the green onions and stir.

Now you are going to assemble the casserole as follows:
                                                 -Add half of the noodles to a baking dish (9x13 or a deep square dish).

-Top with half the meat mixture and spread evenly
-Sprinkle on half the grated cheddar.
-Repeat with noodle, meat, and then a final layer of the cheese.

Bake until all the cheese is melted (about 20 minutes)

This one is definitely a family favorite!

Pretzel Hug Buttons

These make a great holiday treat.  Fill a bag with these, tie a ribbon around them, and give them to your gf friend for the holidays!  They are SURE to love them.

Ingredients:
-1 bag gluten free pretzels - Glutino makes excellent ones (these can be found at health food stores like Whole Foods, etc.) 
-1 bag of Hershey's Hugs (they are the Hershey's Kisses that have white and milk chocolate swirled together -- called Hugs)
-1 bag of M&M's
-wax paper or parchment paper

Directions:
-Set oven to 150 degrees
-On a cookie sheet covered with wax paper or parchment paper, lay out as many pretzels as you would like
-Next, unwrap the Hugs and place a Hug on top of each pretzel
-Put the Hug/pretzel combinations in the oven for 5-7 minutes until SOFT.  You don't want them to be melted or bubbling -- that means they were in too long.
-Pull them out of the oven, and take an M&M and gently press the M&M down the center of the Hug/Pretzel so that the chocolate fills all the empty spots of the pretzel.  Repeat for each one. If the Hug doesn't push down easily with the M&M, then you may need to pop them in the oven again for a minute or two to melt a bit more.

Then transfer them to the fridge to cool and harden (or freezer if you're in a hurry to eat them like me!).  Once they are hardened, they are ready to be packed up as a gift or taken to a party or eaten right there in your living room while you watch tv :)

Tiramisu Ice Cream

This is a dessert that, if you have an ice cream maker, is so so delicious and gluten free.  My husband perfected this recipe and gave me permission to share it :)  This is one of those ones that there is no picture of because.......it was just so good that there is none left!  Even if you don't particularly like Tiramisu, it's still a tasty ice cream.

Ingredients:

Custard:
4 egg yolks
4 cups white sugar, divided
1 1/2 cups heavy whipping cream
3/4 cup milk
3/4 cup strong coffee

Mousse:
4 egg whites, stiffly beaten
1 small tub of Marscapone cheese
1/4 cup sugar
3 Tblsp. Khalua
1 Tblsp. vanilla extract

Topping:
Unsweetened cocoa powder for dusting

Directions:
Heat cream, milk, half the sugar, and coffee until lightly bubbling.  Beat the remaining sugar and yolks in a separate bowl.  Mix the two slowly to prevent curdling.  Combine by hipping constantly for 3-5 minutes over low heat.  Take pan off of heat to let cool.

While cooling, in a separate bowl large enough for the entire recipe, beat the egg whites to stiff peaks.  Fold in remaining mousse ingredients.  When custard is no longer steaming hot, fold the two mixtures together.  Cool in refrigerator for 4-24 hours and then prepare in ice cream maker according to directions.

Serve and top with unsweetened cocoa powder.

*We found that if you make this mixture in the evening and put in the fridge overnight, THEN mix it in the ice cream maker the next morning and stick the ice cream in the freezer for the rest of the day to harden, that the consistency is a lot better when frozen than fresh out of the ice cream maker (when it's more "melty").  So, we'll make the initial mixture, stick it in the fridge overnight, use the ice cream maker in the morning and put the ice cream in the freezer and then after dinner enjoy your delicious dessert!

Brazilian Cheese Rolls

Oh yum.  These make a delicious addition to any meal and you could say they are naturally gluten free because this particular kind of roll that is made in Brazil is made without gluten there.  This recipe comes from the Our Best Bites blog and can be found HERE.  I love their recipes and often I'll find one like this that is quick, easy, and gluten free naturally!

The type of flour you'll need for this is tapioca flour (or tapioca starch).  I've seen it in every grocery store I go to or for SURE in a natural foods store like Whole Foods, etc.  In the regular grocery store I usually see it in the baking section with other flours made by Bob's Red Mill.  It looks like this:

Everything else in the recipe is very common and you probably have in your fridge right now!  And what I love the most about this is that it is so so easy!  Stick ingredients in your blender, and then pour into a mini-muffin tin.  Without further ado:

Ingredients:

-1 large egg

-1/2 cup milk

-1/4 cup canola oil

-1 cup tapioca flour

-1/2 tsp. salt

-1/4 cup grated cheddar cheese

-1/4 cup grated parmesan cheese

(add more cheese if you want to sprinkle more on top of each roll before baking!!  I did this...maybe OVERdid this and they turned out delectable.)

Directions:

Preheat oven to 400 degrees.  Put egg, milk, oil, flour, and salt in blender and blend until smooth.  Add cheeses and pulse about 2 times just to get the cheese into smaller grated pieces.  Pour into greased mini muffin tin right away and fill each tin about 3/4 of the way full (I used a mini-cheesecake pan the first time I made these and they were bigger and fluffier, so either one will work). 

Bake for 15-20 minutes until puffed and golden brown.  You don't want them to be TOO brown on the bottom.  See the difference in a picture where the original recipe is.  It's best to serve them warm, but I actually enjoyed them the day after warmed up or even at room temp!

Enjoy!

Quinoa Salad

This is a fun salad and uses quinoa (keen-wah) that you can find in any grocery store.  I used red quinoa but you can use any color.  It's high in protein too so this makes a great meal on it's own or a side dish.

Serves 4

Ingredients:

1/2 cup uncooked quinoa, rinsed and drained
1 cup water
1/3 cup diced fresh onion
2 Roma tomatoes, seeded and finely chopped
2 avocados, halved, peeled, seeded, and diced
1/4-1/3 cup shredded fresh Parmesan cheese
2 Tblsp. lemon juice
2 Tblsp. olive oil
1/2 tsp. salt

Directions:
1. Rinse and drain quinoa and place in a sauce pan with 1 cup of water.  Bring to a boil, then lower to a simmer, cover, and cook for 15 minutes.

2. Transfer quinoa to medium bowl.  Add tomatoes, avocados, and onions and combine well.  Whisk together lemon juice, olive oil, and salt then add to quinoa mixture and coat well.  Sprinkle with Parmesan cheese and mix if you'd like.

Pots de Creme

I haven't really posted many desserts.  In fact, have I posted any homemade ones?  Anyway- this one comes from Pioneer Woman.  It's D E L I C I O U S

Every bite is like eating a truffle. MMMMMM.  And it's so so easy.

Here we go -
Ingredients:

• 12 ounces, weight Semi-Sweet Chocolate Chips (Nestle and Ghiradelli are gluten free)
• 4 whole Eggs, Room Temp
• 2 teaspoons Vanilla Extract 
• 1 pinch Salt
• 8 ounces, fluid Strong Hot Coffee (you can use decaf too if you don't want the caffeine)

Preparation Instructions

Take 4 eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature begin by placing the chocolate chips into a blender. Then add the eggs and the vanilla. Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It's really important that the coffee is VERY HOT so that the end product is the right texture and smooth and creamy. 

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into serving glasses but leave lots of room to add whipped cream later. 

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and serve!  Yum!

Chicken Taquitos

Here's yet another one from Our Best Bites.  I'm so impressed with their recipes and that most of them are naturally gluten free or can be modified easily!  And they have a recipe for a dipping sauce too that is D-E-L-I-C-I-O-U-S.  I'll post that below.

Baked Creamy Chicken Taquitos
Ingredients:
- 1/3 cup cream cheese
- 1/4 cup green salsa (I believe most brands are gluten free but make sure to read the label)
- 1 tblsp. lime juice
- 1/2 tsp. cumin
- 1/2 tsp. onion powder
- 1 tsp. chili powder
- 1/4 tsp. granulated garlic or garlic powder
- 3 tblsp. cilantro
- 2 tblsp. sliced green onions
- 2 cups shredded cooked chicken (I use a rotisserie chicken [COSTCO and SAFEWAY's are gluten free])
1 cup grated pepperjack cheese (I have used plain monterey jack cheese too)

- small corn tortillas
- salt
- cooking spray (all but those with FLOUR--like baking sprays-- in them are fine)

Directions:
1. Heat oven to 425 degrees. Line a baking sheet with foil and coat with cooking spray.
2. Heat cream cheese in the microwave for about 20-30 seconds so it is soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic and stir until combined.  Then add cilantro, green onions, chicken, and cheese and combine well.
3. Heat a few tortillas in the microwave at a time until they are soft enough to roll without breaking.
4. Place 2-3 tablespoons of chicken mixture on the lower third of the tortilla, keeping it about 1/2 inch from the edges.
5. Roll them as tight as you can and place them seam side down on the baking sheet.  Line them up so they aren't touching. Spray the tops lightly with cooking spray and sprinkle with salt and bake for 15-20 minutes until they start to get brown.

If you go to their recipe link, they have step by step pics which are fun!

And here is their recipe for the most delicious dipping sauce to dip them in - Creamy Lime Cilantro Dressing

Ingredients:
- 1 pack Hidden Valley Ranch Dressing Mix (this is gluten free - not sure about other brands) (DO NOT prepare this according to package)
- 1 cup mayonaise (Hellmen's, Best Foods, most store brands are gluten free)
- 1/2 cup milk
- 2 tablespoons lime juice (or 1 fresh lime juiced)
- 2 cloves garlic roughly chopped
- 1/2 cup roughly chopped cilantro
- 1/4 cup green salsa
- hot sauce

Directions:

Place all ingredients in a blender and blend it up!  Add hot sauce to taste.  It's best to make it several hours ahead of time to allow it to thicken in the fridge.  But we have made it and used it right away too and it still tastes yummy!


 

Cheeseburger Pie

I am back.  I've been ill and so honestly I haven't cooked a meal since the summer.  Even now, I find myself having my husband cook but now I'm able to at least plan meals.  Here's a really easy one from Betty Crocker.

Ingredients:

- 1 lb lean ground beef
- 1 medium onion, chopped
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 cup shredded cheddar cheese
- 1/2 cup Bisquick Gluten Free mix (you can find this in your local grocery store where you'd find  regular Bisquick)
- 1 cup milk
- 3 eggs

Directions:

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 25 to 30 minutes or until knife inserted in center comes out clean.

Sweet and Savory Flank Steak

This is another great one from Our Best Bites. It's almost naturally gluten free.

Ingredients:
1/2 C brown sugar
1/2 C olive oil
1/2 C soy sauce (LA CHOY, SAN-J WHEAT FREE SOY SAUCE, BRAGG'S AMINO are gluten free)
1 C pineapple juice
1 T freshly grated ginger
4-5 garlic cloves, finely minced

up to 2 lbs flank steak

Combine first 6 ingredients for the marinade and mix well. Reserve about 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides (about 1/8 inch deep)

Put the steak in large ziploc bag and pour marinade over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve.

Jambalaya

Here's another great naturally gluten-free meal from Our Best Bites. Here's the link to the original recipe.

Serves 4
Ingredients:
2 1/2 c. white rice
5 c. water
2-3 Tbsp. butter
1 green pepper, chopped
1 medium onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped (my husband doesn't like celery so we left it out!)
A lot of garlic (probably 5-6 cloves), minced
1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage) We used Hillshire Farms beef Kielbasa
1/2 lb. ham (you can also substitute leftover chicken, shrimp, or other shellfish; however, you'll also need to compensate for the smokey flavor and the salt from the ham, so be prepared with liquid smoke and salt to taste. And you'll want it to have a distinct smokey flavor.)
1 8-oz. can tomato sauce
Cajun or Creole seasoning to taste (I used about 2 tsp. of Cajun spice mix)

Directions:
Put rice and water in a medium-large saucepan and cover. Bring to a boil and then reduce heat to low and cook 20 minutes or until rice is cooked. Remove from heat and allow to stand.
While rice is cooking, finely chop sausage and ham (in your food processor if you have one) and set aside.
Melt butter over medium heat in a very large skillet. When butter is hot and bubbly, add onion, green onions, green pepper, garlic and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Add Cajun spices and cook for about 10 more minutes, stirring frequently.

Spicy Honey Chicken

I'm back! Had to take a break to give birth and survive the first few months of a new baby :)

But I'm cooking again and still always trying to find delicious gluten-free meals.

Here's one we tried the other night. I found it here at the Our Best Bites website. There are some other tasty looking recipes there so you might see more.

I used chicken breasts

2 tsp vegetable oil

Rub:
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (I just used regular old chile powder above and omitted this because I didn't have any!)

Glaze:
1/2 Cup Honey
1 Tblsp Cider Vinegar (BRAGG'S, HEINZ are gluten free)

Directions:
Combine the rub spices in bowl and mix well. Trim off any excess fat from the chicken pieces. Drizzle oil over chicken and rub it in to coat all the pieces. Rub spice mixture on each piece of chicken to thoroughly coat. Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Then, when you're done cooking and your chicken is on the plate, drizzle some of that set-aside glaze on top.

Yum!

Glazed Pork

This is from this month's issue of Real Simple.

* 2 tablespoons olive oil
* 2 small pork tenderloins (about 1 1/2 pounds total) (I used pork chops)
* kosher salt and black pepper
* 3 tablespoons ketchup (HEINZ (not Organic Heinz), HUNTS, TRADER JOE'S ORGANIC are gluten free)
* 1 tablespoon honey
* 1/4 teaspoon ground chipotle chili pepper (I used chili powder because it was all I had)


Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
2. Make the glaze: In a small bowl, combine the ketchup, honey, and chili pepper. Brush the pork with half of it, transfer the skillet to oven, and roast, turning once, until the pork is cooked through, 10 to 12 minutes. Brush with the remaining glaze and let rest for at least 5 minutes before slicing.

Butter Chicken

I got this recipe from the Pioneer Woman's Tasty Kitchen blog. It's really good and naturally gluten free. It requires you to marinate for 12 hours, though. It says overnight but I just threw it together in the morning and by the evening it was ready.

Ingredients:

* 4 pieces Boneless, Skinless Chicken Breasts
* 5 cloves Garlic, Minced
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper
* 1/2 teaspoon Cayenne Pepper
* 1/2 teaspoon Ground Coriander
* 1/4 teaspoon Cumin
* 1/4 teaspoon Cardamom
* 1 whole Lime, Juiced
* 1 whole Onion, Diced
* ¼ cups Butter
* 1 can (14.5 Oz. Can) Tomato Sauce
* 1 can (14.5 Oz. Can) Petite Diced Tomatoes
* 1 pint Whipping Cream
* 1 bunch Chopped Cilantro, to taste
* 2 cups Basmati Rice (or However Much You Want)

Directions:

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Bacon Strata

Ingredients:

-3 cups white rice, cooked and cooled to room temp
-1 1/2 cups cooked bacon (or ham cut up)
-3/4 cup finely diced fresh tomatoes
-1/4 cup sliced green onions
-1/4 cup finely diced green pepper
-1 tablespoon basil
-salt and pepper to taste
-1/8 teaspoon cayenne pepper, or to taste
-4 eggs, beaten
-1/2 cup milk
-3/4 cup cheddar cheese divided
-3/4 cup mozzarella cheese, shredded

Directions:

Preheat oven to 350 degrees F.

In large bowl, combine rice, bacon, tomatoes, onions, green pepper, basil, salt and pepper, cayenne, eggs, and milk and stir well until incorporated. Pour into a greased 9x13 inch pan. Top with cheeses and bake for 20-25 minutes or until knife inserted near the center comes out clean.

Cut strata into squares and serve.

Simple Perfect Chili

This recipe comes from The Pioneer Woman Cooks

Ingredients:

-2 garlic cloves, chopped
-1 tsp. ground oregano
-1 tblsp. ground c umin
-1/4 tsp. cayenne pepper
-2 tblsp. chili powder
-2 lbs. ground beef
-one 8 oz. can tomato sauce
-1 tsp. salt
-1/4 cup masa (corn flour, found in the Mexican food section of many supermarkets)
-1 can pinto beans, drained
-1 can kidney beans, drained
-1 can diced tomatoes

Optional ingredients:
-1 jalapeno, seeded and finely diced

Directions:

1. Begin by measuring the spices: chopped garlic, oregano, cumin, cayenne, and chili powder.
2. Place the ground beef in a large pot and throw in the garlic
3. Cook the beef until brown.
4. Drain the fat.
5. Pour in the tomato sauce
6. Followed by the spices and the salt
7. Stir together well, cover, and reduce the heat to low. COver the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in 1/2 cup water at a time as needed.
8. After an hour, place the masa in a small bowl. Add 1/2 cup water and stir together with a fork.
9. Dump the masa mixture into the chili.
10. Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalepeno, and tomatoes if desired. Simmer for 10 minutes.
11. Served with shredded cheddar, chopped onion, and Fritos.

Cottage Pie

-1 lb. ground beef
-1/3 cup ketchup (HEINZ (not Organic Heinz), HUNTS, TRADER JOE'S ORGANIC are gluten free)
-1 tblsp. Worcestershire sauce (LEA and PERRINS is gluten free)
-salt and pepper to taste
-1 1/2 cups frozen peas and carrots
-3 cups mashed potatoes

Directions:
Brown the ground beef and stir in ketchup, worcestershire sauce and salt and pepper. Add the peas and carrots and mix well. Transfer to 4 individual baking dishes (or one pie pan) and top with mashed potatoes. Bake at 400 until golden brown about 25-30 minutes.

Potatoes Gratin

Ingredients:

-2 1/4 lb potatoes
-4 cups of whipping cream
-6 cloves of chopped garlic
-2/3 cup fresh grated Gruyere cheese (or Cheddar)
-salt, pepper and nutmeg to taste

Directions:

Peel and wash the potatoes. Pour the cream in a pot. Thinly slice the potatoes. Place them in the pot. Add chopped garlic, salt, pepper, and a pinch of nutmeg. The potatoes should be totally covered by not "swimming" in the cream. Bring to a boil on medium heat. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot.

Arrange the potatoes evenly in a generously buttered dish. The bottom of the dish can be rubbed with garlic. Cover completely with grated cheese. Place the gratin on a baking tray just in case the cream boils over. Cook in the oven at 425 degrees F for about 30 min. Then reduce heat to 350 degrees F for 15-20 minutes. Cook until the potatoes become golden brown on the top and cooked on the inside.

Serve hot. Serves 6.

Hungarian Hamburger Steaks

Ingredients:
-1 1/2 pounds extra-lean ground beef
-1 large onion, chopped
-6 cloves garlic, pressed
-3 teaspoons paprika
-1 1/2 tsp dried marjoram
-salt and pepper to taste
-1 cup sour cream

Directions:

In a bowl, mix together ground beef, onion, garlic, paprika, marjoram, salt, and pepper until well combined.
Divide into 6 equal portions; with wet hands, form into patties.
Heat grill, grill on medium, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

Serve with sour cream for dipping....I also like to serve with horseradish sauce.

French Onion Soup

This, if you want it to be authentic, should have a slice of gluten free bread on it, but you don't HAVE to have it. You could just gob ooey-gooey cheese on top. You can find gluten free bread at health food stores like Whole Foods and even Trader Joes (Brown Rice Loaf). Tip about gluten free bread -- toast it! It tastes a whole lot better for your guests.

-2 cups thinly sliced yellow onion (2 large)
-2 tablespoons butter or margarine
-4 cups beef broth (SWANSONS regular and organic..NOT SEASONED...PACIFIC NATURAL FOODS are gluten free)
-2 tablespoons dry sherry or dry white wine (optional)
-1 teaspoon Worcestershire sauce (LEA AND PERRINS is gluten free)
-Dash black pepper
-6 slices GLUTEN FREE bread, toasted
-1 cup shredded Smoked Cheddar, Gruyere, or Jarlsberg cheese (4 ounces)

DIRECTIONS
In a large saucepan cook onion, covered, in hot butter over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Meanwhile, arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice.

Serves 6 as part of a main course or 4 as THE main course.

Oven Roasted Potatoes with Onions

Woops! This was so good that there was none left when it was time to take the picture!



Ingredients

* 1/8 cup olive oil
* 1 onion chopped
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed

Directions

1. Preheat oven to 475 degrees F
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.