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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

  • Coconut oil

  • 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!


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