We sometimes go gluten free to see if our health improves. We haven’t had any noticeable health changes when doing it, so it’s been hard to stick with. I still believe a gluten free diet is a good thing unless you’re making all your wheat products with sourdough starter and heirloom varieties of wheat (preferably sprouted and ground fresh – but let’s be realistic here). I am not currently in a season of life where we can afford that nor do I have the time for it, so I try to incorporate as many gluten free meals as I can (or we just leave the carb off the plate altogether).
Anyway, breakfasts are hardest for me in general and it seems most of the quick options involve wheat. I wanted to make something gluten free that was easy to prep and could freeze for another day, and I remembered how much I used to enjoy the little potatoes at places like Bob Evans.
So I chopped up a few potatoes and popped them in the oven and one of our favorite breakfasts was born.
This article originally appeared on my old blog, Townsley Times. If you came here looking for this particular article but thought you were going to a different site, never fear, you’re actually in the right place. 🙂
After you chop your potatoes, toss them in a bowl with some oil and seasoning salt. We use Lawry’s and a couple turns of the pink salt grinder. I think sweet potatoes would be great like this with coconut oil and some cinnamon.
Put parchment down on your pans for easy removal. I didn’t use as many potatoes as I normally do; the pans are usually almost full. It’s a great way to use up your potatoes since you can see any bad spots when you’re cutting them up. That’s what I did here.
Bake them on 425 for 30-45 minutes, depending how crispy and browned you like them.
Some day I will make these a more well-rounded meal by adding some par-cooked chopped bacon and onions. Not sure the kids would go for it (the onion part anyway), but there are a million ways to vary these to keep things interesting.
We eat them with some ketchup for now. And I just bag up the leftovers (simply slide them right in using the parchment) and lay the bag flat in the freezer for the following week. They cook up great from frozen. Same temp but less time. You just want to warm them.
Cleanup is the easiest ever – toss the parchment and put your pans back. Hope this was an easy idea to add to your meal plan! This post is linked up at A Net in Time; be sure to check out her Shepherd’s Pie with Potato Crust. Yum!
PIN IT FOR LATER!