 Gluten-Free Rosemary Red Potatoes 
Makes 6 Servings
An easy but sensational side dish for grilled chicken or beef. Rosemary and Dijon mustard take the flavor of these potatoes to a whole new level. Save this recipe – it makes a satisfying side for a cold winter's night, too.
2 pounds red new potatoes
1/3 cup olive oil
1 tablespoon gluten-free Dijon mustard
2 tablespoons fresh rosemary (stem removed, snipped into small pieces) or 1 tablespoon dried rosemary (crumbled)
Salt, to taste
- Scrub potatoes and cut them into approximately 1-inch chunks. Place them in a 3-quart pot, adding just enough water to cover. Cover pot and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 10 minutes or until potatoes are slightly tender when pierced with a fork. Drain.
- While potatoes are cooking, make the sauce. Place oil, mustard, rosemary and salt in a small bowl. Mix well with a fork or small wire whisk.
- Place cooked, drained potatoes and sauce in a serving bowl. Gently mix until potatoes are coated with sauce. Serve hot.
Each serving (about 1 cup) contains:
215g calories, 12g total fat, 2g saturated fat, 70mg sodium, 24g carbohydrates, 3g fiber, 3g protein
Preparation time: 6 minutes
Cooking time: 20 minutes
Reprinted with permission from What Else is to Eat? The Dairy-, Egg-, and Nut-Free Food Allergy Cookbook by Linda Marienhoff Coss, www.FoodAllergyBooks.com.
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