Boiled Chicken Broth Potatoes {Gluten Free}

potat 2

Doesn’t this look like a Farmer’s table!? Fresh and natural.

Boiled these beautiful potatoes last night! Sometimes you just have to sink your teeth into starchy food. This fit the bill after a long day of work in heels!

These yummy potatoes were full of such flavor, and I have gluten free chicken broth to thank for that. Seriously, I may never boil potatoes the same again.

By adding chicken broth, it really infused the meat of the potato with a great taste. Give this a try.

I am so sure your family will love this recipe and dinner guests will too. What a simple little dish that is delicious.

I kind of felt like Mother Earth setting this out on my table. Don’t they look so delish and natural!?


Yum. Look at those delicious potatoes!

You will need: 2 cups of gluten free chicken broth, 1 tbsp. chives, 1 tbsp. olive oil and a sprinkle of garlic powder.

This is simple y’all. But, simple has never tasted so good! Just bring your two cups of chicken broth to a boil. Dump your teeny potatoes (after washing them) in the boiling broth and add your olive oil.

Add your seasonings on after the potatoes have boiled for about 10 minutes. So sprinkle on the dried chives and garlic powder. Cook for another 10 minutes. Once the potatoes are soft, serve!


Roasted Rosemary Red Potatoes

ImageSo, I got a craving for potatoes last night. Not just any potatoes – ones seasoned with garlic and rosemary. Something about these seasonings reminds me of Thanksgiving or holiday cheer. The smell is lovely.

This little dish was perfect for a cold, dreary night in the nation’s capitol. It’s simple to make and it’s a feel-good meal that will remind you of your mother’s southern cooking (minus the creamy butter that packs on the fat.)

This is a light, guilt free dish with bold taste and it’s naturally gluten free.

Also, did you know that rosemary is rich in iron, calcium, and dietary fiber? It aids in digestion and is known to enhance memory and concentration

You will need: 7 red potatoes (sliced in 4 wedges each), 2 tbsp. dried rosemary, 2 tbsp. garlic seasoning, ¼ small onion, 1 tbsp. olive oil, salt and pepper to taste.

On a cooking pan, dump in your olive oil and let it sizzle. Pour in the chopped onion and brown for about 2 minutes to bring out the flavor. Dump in the potatoes wedges and sprinkle the rosemary and garlic powder over these sweet veggies.

Cook for about 15 minutes on the stove – you might want to cover them with a lid (to keep in the moisture and steam). Season with salt and pepper to taste. Yum! Eat up.