Baked Rosemary Potatoes
I love these potatoes! They are a great side dish for the holidays or for any meal really! I hope you enjoy!
3-4 Yukon Gold potatoes
2 tablespoons olive oil
4 cloves fresh garlic, minced
1 tablespoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon of pink salt, plus more for seasoning
¼ teaspoon of pepper, plus more for seasoning
2 tablespoons gluten-free flour
2 tablespoons unsweetened almond milk
2 tablespoons water
1 tablespoon nutritional yeast
¼ teaspoon paprika
Preheat oven to 350° degrees.
Peel and thinly slice potatoes. Set aside.
Warm a large skillet on medium heat, adding olive oil and minced garlic. Stir for a minute or so until the garlic is fragrant.
Add rosemary, thyme, nutritional yeast (or homemade parmesan), salt and pepper and stir.
Mix in the gluten-free flour and continue to stir through, letting simmer for about 1 minute while continually mixing. Pour in almond milk.
Whisk slowly until ingredients become a thick broth consistency. Add 2 tablespoons of water and continue mixing.
Transfer mixture into a blender or food processor and blend until smooth. Taste and adjust seasoning, if necessary.
Grease an 8x8 baking pan with coconut oil. Evenly line the bottom of the pan with sliced potatoes. Sprinkle with salt and pepper.
Pour the blended mixture over the potatoes until fully coated. Top with paprika.
Cover with foil and bake in the oven for 25 minutes.
Remove foil and bake for an additional 35-40 minutes on the middle rack until the potatoes are tender and the top is crispy.
Serve and enjoy!