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Friday, June 22, 2012

Skillet Potatoes (Soy, Milk, Nut, Fish, Wheat and Egg-Free)



This recipe is original to me. It is very customizable. You can use all the spices or just salt and pepper if you wish. It is also very allergy-friendly! It is soy-free (if you use all soy-free ingredients), milk, nut, fish, wheat and egg-free. I hope you enjoy it! It makes a great side for any meal of the day!

Skillet Potatoes
olive or canola oil

thinly sliced potatoes, skin on or off depending on preference
(I generally make about 1 potato per person)

any combination of the following spices (I recommend McCormick brand):
garlic salt
celery salt
onion salt
pepper
salt (I wouldn't use this if using any of the other salts)
thyme
rosemary
paprika

1. Heat a large skillet on medium to medium high heat; add enough oil to coat the bottom of the pan (normally no more than 2 Tablespoons or so).

2. Add sliced potatoes to the pan and season to taste with any of the spices that you like and cook until the potatoes are golden brown and desired tenderness.

3. Eat as is or serve with any of these: sour cream (I recommend Daisy brand), apple sauce, salsa, cheese, green onion, chives. You can even serve them with all of these on the side so you can mix and match!

(This recipe was originally posted on my original site, Natural and Free.)

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2 comments:

  1. Cindy DGSeptember 24, 2012 at 10:22 AM

    YUMMMY! :) Thanks for linking up at our Gluten Free Fridays party! We had some fabulous entries this week! Our gluten free blogger directory is growing too! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Cindy from vegetarianmamma.com

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    Replies
    1. Julie MooreSeptember 24, 2012 at 10:41 AM

      Cindy,

      Thank you for the opportunity! I'm so glad I can contribute and help get the word out there on where to find recipes and information for those in need of it. Food allergies/sensitivities can be so hard to live with and find information on, so any little bit helps! :)

      Thanks again, and keep up your amazing work in the gluten-free community! :)

      -Julie

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