18 Delicious Gluten Free Potato Recipes Healthy

Who says gluten-free means flavor-free? Not us! Dive into our roundup of 18 Delicious Gluten-Free Potato Recipes that promise to keep your meals exciting, healthy, and utterly satisfying. Whether you’re craving cozy comfort food or something fresh and light, these spud-tacular dishes are sure to delight. Ready to transform your gluten-free cooking game? Let’s get peeling!

Gluten Free Potato Pancakes

These gluten-free potato pancakes are a crispy, golden delight, perfect for a cozy breakfast or a hearty side dish. They’re simple to make and packed with flavor, ensuring everyone at the table will be reaching for seconds.

Ingredients

• 2 large russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs, beaten
• 3 tablespoons gluten-free all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup vegetable oil, for frying

Instructions

1. In a large bowl, combine the grated potatoes and onion. Squeeze out as much liquid as possible using a clean kitchen towel.
2. Add the beaten eggs, gluten-free all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder to the bowl. Mix until well combined.
3. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Once hot, drop spoonfuls of the potato mixture into the skillet, flattening them into pancakes.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. Serve warm with your favorite toppings. The secret to their irresistible crunch? The perfect balance of gluten-free flour and the technique of squeezing out the potatoes’ moisture.

Tip: For extra crispiness, let the grated potatoes sit in a bowl of cold water for 10 minutes before squeezing them dry. This removes even more starch, leading to a lighter, crispier pancake.

Gluten Free Mashed Potatoes

Who says comfort food can’t be gluten-free? These creamy mashed potatoes are proof that you don’t need gluten to enjoy a bowl of fluffy, buttery goodness.

Ingredients

• 2 pounds russet potatoes, peeled and quartered
• 4 tablespoons unsalted butter
• 1/2 cup warm milk (any kind)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. Drain the potatoes well and return them to the pot. Add the 4 tablespoons of unsalted butter, 1/2 cup warm milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.
3. Mash the potatoes with a potato masher or hand mixer until smooth and creamy. For extra creaminess, add a splash more milk if needed.

The secret to these mashed potatoes? The garlic powder adds a subtle depth of flavor that makes them irresistible. Perfect for those nights when only comfort food will do.

Tip: For a dairy-free version, substitute the butter and milk with your favorite plant-based alternatives.

Gluten Free Potato Soup

Warm up with this creamy, comforting gluten-free potato soup that’s packed with flavor and easy to make.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups peeled and diced potatoes
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Add the potatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
4. Stir in the heavy cream and heat through. Adjust seasoning with additional salt and pepper if needed.
5. Serve hot, garnished with fresh chives.

This soup’s velvety texture and the fresh pop of chives make it a standout dish that’s both satisfying and elegant.

Tip: For a lighter version, substitute half-and-half for the heavy cream.

Gluten Free Potato Bread

Who says gluten-free bread can’t be fluffy and delicious? This potato bread is a game-changer, offering a soft texture and a subtly sweet flavor that’s perfect for sandwiches or toast.

Ingredients

• 1 cup mashed potatoes, cooled
• 2 cups gluten-free all-purpose flour
• 1 tsp xanthan gum (omit if your flour blend includes it)
• 1 tbsp active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp olive oil
• 1 large egg

Instructions

1. In a small bowl, dissolve the sugar and yeast in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, combine the gluten-free flour, xanthan gum, and salt. Add the mashed potatoes, olive oil, and egg. Mix well.
3. Pour the yeast mixture into the dry ingredients. Stir until a sticky dough forms.
4. Transfer the dough to a greased loaf pan. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F. Bake the bread for 35 minutes, or until the top is golden and a toothpick inserted comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s incredible texture? The mashed potatoes, which keep it moist and tender for days. It’s a gluten-free loaf that actually stays fresh!

Tip: For an extra soft crust, brush the top with melted butter right after baking.

Gluten Free Potato Salad

This Gluten Free Potato Salad is a creamy, dreamy side dish that’s perfect for picnics and potlucks, offering a delightful twist on the classic with its gluten-free credentials.

Ingredients

• 2 pounds red potatoes, washed and diced into 1-inch pieces
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup finely chopped red onion
• 2 hard-boiled eggs, chopped
• 2 tablespoons chopped fresh dill

Instructions

1. Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are tender but not mushy.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
4. Add the cooled potatoes, red onion, hard-boiled eggs, and fresh dill to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The fresh dill and tangy Dijon mustard give this potato salad a bright, herby flavor that stands out in a sea of mayonnaise-heavy versions.

Tip: For an extra crunch, sprinkle some crispy bacon bits on top before serving.

Gluten Free Scalloped Potatoes

These Gluten Free Scalloped Potatoes are a creamy, dreamy side dish that’s sure to impress at any dinner table, without the gluten!

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large bowl, whisk together the heavy cream, minced garlic, salt, black pepper, and dried thyme.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, then pour half of the cream mixture over them. Sprinkle with half of the grated Parmesan cheese.
4. Repeat the layers with the remaining potatoes, cream mixture, and Parmesan cheese.
5. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.

The magic of this dish lies in the layers—each bite delivers creamy potatoes with a crispy, cheesy top. Perfect for those who love comfort food without the gluten.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking. Just keep an eye on it to prevent burning!

Gluten Free Potato Gnocchi

Dive into the world of gluten-free cooking with these light and pillowy potato gnocchi, a perfect alternative for those avoiding gluten but not wanting to miss out on classic comfort food.

Ingredients

• 2 large russet potatoes (about 1.5 lbs), peeled and quartered
• 1 cup gluten-free all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain well and mash until smooth.
2. Let the mashed potatoes cool slightly, then transfer to a large bowl. Add 1 cup gluten-free all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and the beaten egg. Mix until a dough forms.
3. Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1/2-inch thick rope. Cut into 1-inch pieces.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
5. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté until lightly golden, about 2 minutes per side.

These gnocchi are a game-changer for gluten-free diets, offering the same tender bite and versatility as traditional versions. Perfect for tossing with your favorite sauce or enjoying simply with a drizzle of olive oil.

Tip: For extra fluffy gnocchi, bake the potatoes instead of boiling them to reduce moisture.

Gluten Free Potato Casserole

This Gluten Free Potato Casserole is the ultimate comfort food, blending creamy textures with a crispy topping for a dish that’s sure to please everyone at the table.

Ingredients

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• 1/2 cup gluten-free breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Layer the sliced potatoes in the dish, slightly overlapping them.
3. In a bowl, mix the heavy cream, Parmesan cheese, minced garlic, salt, black pepper, and nutmeg. Pour this mixture evenly over the potatoes.
4. Sprinkle the gluten-free breadcrumbs on top for a crispy finish.
5. Bake for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

The magic of this casserole lies in its layers: each bite offers the creamy richness of the potatoes contrasted with the crunch of the breadcrumb topping.

Tip: For an extra flavor boost, try adding a layer of sautéed onions or leeks between the potatoes.

Gluten Free Roasted Potatoes

These Gluten Free Roasted Potatoes are the perfect side dish, offering a crispy exterior and fluffy interior that everyone will love.

Ingredients

• 2 pounds small red potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved red potatoes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25 minutes, then stir and sprinkle with 2 tablespoons fresh rosemary.
5. Continue roasting for another 20-25 minutes, or until the potatoes are golden and crispy on the outside.

The smoked paprika and fresh rosemary give these potatoes a depth of flavor that’s hard to resist, making them a standout side dish for any meal.

Tip: For extra crispiness, make sure the potatoes are spread out in a single layer with some space between them on the baking sheet.

Gluten Free Potato Curry

Warm up your kitchen with this comforting Gluten Free Potato Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon turmeric, 1 teaspoon cumin, and 1/2 teaspoon chili powder. Cook for 1 minute until fragrant.
3. Add the cubed potatoes to the pot, stirring to coat them in the spice mixture.
4. Pour in 1 can coconut milk and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until the potatoes are tender.
5. Season with salt to taste. Garnish with fresh cilantro before serving.

This curry stands out with its creamy coconut milk base and the earthy warmth of turmeric and cumin, creating a harmony of flavors that’s both simple and sophisticated.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions.

Gluten Free Potato Wedges

Who says gluten-free can’t be crispy and delicious? These potato wedges are a game-changer for anyone looking for a tasty, gluten-free side dish.

Ingredients

• 2 large russet potatoes, scrubbed and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with 2 tablespoons olive oil until evenly coated.
3. Sprinkle 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the potatoes. Toss again to ensure all wedges are seasoned.
4. Spread the wedges in a single layer on the prepared baking sheet. Bake for 25 minutes, then flip the wedges and bake for another 20-25 minutes until golden and crispy.

The secret to these wedges’ irresistible crunch? A double bake ensures they’re crispy outside and fluffy inside.

Tip: For extra flavor, sprinkle with grated Parmesan cheese or fresh herbs right after baking.

Gluten Free Potato Dumplings

These Gluten Free Potato Dumplings are a cozy, comforting dish that brings a twist to your traditional dumpling night, perfect for those avoiding gluten but not wanting to miss out on the fun.

Ingredients

• 2 large russet potatoes, peeled and cubed
• 1 cup gluten-free all-purpose flour
• 1/2 cup potato starch
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain well and mash until smooth.
2. In a large bowl, combine the mashed potatoes, gluten-free all-purpose flour, potato starch, egg, 1 tsp salt, and 1/2 tsp black pepper. Mix until a dough forms.
3. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten slightly to form a dumpling.
4. Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water and cook until they float to the surface, about 3-4 minutes.
5. In a skillet, melt 2 tbsp unsalted butter over medium heat. Add the cooked dumplings and sauté until lightly golden, about 2 minutes per side.
6. Sprinkle with 1/4 cup fresh parsley before serving.

The combination of crispy edges and soft, pillowy centers makes these dumplings irresistibly textural. They’re a testament to how gluten-free doesn’t mean flavor-free.

Tip: For an extra flavor boost, try adding a pinch of garlic powder to the dough before forming the dumplings.

Gluten Free Potato Pie

This Gluten Free Potato Pie is a comforting dish that brings together the creamy texture of potatoes with a crispy, golden crust, perfect for any family dinner.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 4-6 tablespoons ice water
• 4 large potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 2 large eggs
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 2 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons ice water, stirring until the dough comes together. Press the dough into a 9-inch pie dish.
2. Layer the thinly sliced potatoes in the crust. In a separate bowl, whisk together 1 cup heavy cream, 2 large eggs, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Pour over the potatoes. Sprinkle 1 cup shredded cheddar cheese on top.
3. Bake at 375°F for 45 minutes, or until the top is golden and the potatoes are tender. Let stand for 10 minutes before serving.

The magic of this pie lies in its layers of flavor and texture, from the flaky crust to the creamy, cheesy potato filling. It’s a gluten-free twist on a classic that doesn’t skimp on taste.

Tip: For an extra crispy crust, brush the edges with an egg wash before baking.

Gluten Free Potato Skins

These Gluten Free Potato Skins are the perfect blend of crispy and creamy, making them an irresistible appetizer or snack that everyone can enjoy.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 2 green onions, thinly sliced
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, and pierce each several times with a fork.
2. Rub the potatoes with 1 tablespoon of olive oil and bake directly on the oven rack for 50-60 minutes, until tender. Let cool for 10 minutes.
3. Cut each potato in half lengthwise. Scoop out the inside, leaving a 1/4-inch thick shell. Brush the inside and outside of the shells with the remaining 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place the shells skin-side up on a baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes until crispy.
5. Fill each shell with shredded cheddar cheese and crumbled bacon. Return to the oven for 3-5 minutes, until the cheese is melted.
6. Top with sliced green onions and a dollop of sour cream before serving.

The magic of these potato skins lies in their double-baked technique, ensuring each bite is perfectly crispy on the outside and luxuriously cheesy inside.

Tip: For an extra flavor boost, mix a pinch of garlic powder into the sour cream before topping.

Gluten Free Potato Gratin

Dive into this creamy, comforting Gluten Free Potato Gratin that’s sure to become a staple at your dinner table. It’s rich, flavorful, and completely gluten-free, making it a perfect side for any gathering.

Ingredients

• 2 pounds Yukon Gold potatoes, thinly sliced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 tablespoon unsalted butter, for greasing

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with the unsalted butter.
2. In a large bowl, combine the heavy cream, grated Parmesan cheese, minced garlic, salt, black pepper, and nutmeg. Mix well.
3. Add the thinly sliced Yukon Gold potatoes to the bowl and toss until they’re evenly coated with the cream mixture.
4. Transfer the potato mixture to the prepared baking dish, spreading it out evenly.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.

The magic of this gratin lies in the nutmeg’s warm spice, which perfectly complements the creamy potatoes and sharp Parmesan. It’s a dish that feels indulgent yet is surprisingly simple to make.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking. Just keep an eye on it to prevent burning!

Gluten Free Potato Stew

Warm up your kitchen with this hearty Gluten Free Potato Stew, a comforting dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups diced potatoes
• 2 carrots, sliced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 large diced onion and 3 minced garlic cloves, sautéing until translucent, about 5 minutes.
2. Stir in the diced potatoes and sliced carrots, cooking for another 5 minutes to slightly soften.
3. Pour in 4 cups vegetable broth, then add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1 bay leaf. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the potatoes are tender.
4. Add 1 cup frozen peas and cook for an additional 5 minutes. Remove the bay leaf.
5. Garnish with 2 tablespoons chopped fresh parsley before serving.

This stew’s secret lies in the layering of flavors, with the thyme and bay leaf adding a depth that makes each spoonful satisfying. The peas add a pop of color and sweetness, making it as pleasing to the eye as it is to the palate.

Tip: For an extra creamy texture, mash a few of the potatoes against the side of the pot before adding the peas.

Gluten Free Potato Frittata

Start your morning with this hearty Gluten Free Potato Frittata, packed with fluffy eggs and tender potatoes for a satisfying breakfast that everyone can enjoy.

Ingredients

• 6 large eggs
• 1/4 cup milk (any kind)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup diced potatoes (about 1 medium potato)
• 1/4 cup diced onion
• 1/4 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F. In a bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat. Add the diced potatoes and onion, cooking for about 5 minutes until the potatoes are tender and the onions are translucent.
3. Pour the egg mixture over the potatoes and onions in the skillet. Sprinkle the shredded cheddar cheese evenly on top.
4. Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the eggs are set and the top is lightly golden.
5. Let the frittata cool for a couple of minutes before slicing. The edges will be slightly crispy, while the inside remains soft and fluffy, making every bite a delightful contrast.

Tip: For an extra flavor boost, try adding a pinch of smoked paprika to the egg mixture before baking.

Gluten Free Potato Hash

Start your morning right with this hearty Gluten Free Potato Hash, packed with crispy potatoes and savory flavors that everyone will love.

Ingredients

• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cloves garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes, spreading them out in an even layer. Cook for 10 minutes without stirring to allow the bottoms to crisp.
2. Sprinkle the potatoes with salt, black pepper, garlic powder, and onion powder. Stir and continue to cook for another 10 minutes, stirring occasionally, until the potatoes are golden and crispy.
3. Add the diced onion and bell pepper to the skillet. Cook for 5 minutes, until the vegetables are softened.
4. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
5. Remove from heat and serve hot. The key to this hash is the perfect crispiness of the potatoes paired with the soft, flavorful vegetables.

Tip: For an extra crispy finish, press the hash down with a spatula during the last few minutes of cooking.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious gluten-free potato recipes as much as we loved rounding them up for you! Each dish offers a perfect blend of health and flavor, proving that gluten-free eating can be both satisfying and fun. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the joy of gluten-free cooking. Happy cooking!

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