20 Delicious Gluten Free Potato Recipes Easy to Make

Are you on the hunt for gluten-free meals that don’t skimp on flavor or satisfaction? Look no further! Our roundup of 20 Delicious Gluten-Free Potato Recipes Easy to Make is here to save your dinner plans. From cozy comfort foods to quick weeknight fixes, these potato-based dishes are sure to delight. Get ready to transform your meals with these simple, tasty, and utterly satisfying recipes. Let’s dig in!

Gluten Free Potato Pancakes

These gluten-free potato pancakes are a crispy, golden delight, perfect for a cozy breakfast or a hearty side dish. Made with simple ingredients, they’re a hit for anyone looking for a gluten-free option that doesn’t skimp on flavor.

Ingredients

• 2 large russet potatoes, peeled and grated
• 1 small onion, grated
• 2 large eggs, beaten
• 3 tablespoons gluten-free all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup vegetable oil, for frying

Instructions

1. In a large bowl, combine the grated potatoes and onion. Squeeze out as much liquid as possible using a clean kitchen towel.
2. Add the beaten eggs, gluten-free all-purpose flour, salt, black pepper, and garlic powder to the bowl. Mix until well combined.
3. Heat the vegetable oil in a large skillet over medium heat. Once hot, scoop 1/4 cup of the potato mixture for each pancake, flattening slightly in the skillet.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. Serve warm with your favorite toppings. The secret to their irresistible crunch? Squeezing out the liquid ensures they fry up perfectly crispy every time.

Tip: For an extra crispy edge, press the pancakes down gently with a spatula while cooking.

Crispy Gluten Free Potato Wedges

Who says gluten-free can’t be crispy and delicious? These potato wedges are a game-changer, offering that perfect crunch without the gluten.

Ingredients

• 2 large russet potatoes, scrubbed and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the wedges in a single layer on the prepared baking sheet, ensuring they’re not touching for maximum crispiness.
4. Bake at 400°F for 25 minutes, then flip the wedges and bake for another 20-25 minutes until golden and crispy.

The secret to these wedges? The smoked paprika adds a deep, smoky flavor that pairs perfectly with the natural sweetness of the potatoes.

Tip: For extra crispiness, let the wedges cool on the baking sheet for 5 minutes before serving.

Gluten Free Mashed Potatoes with Garlic

Who says gluten-free can’t be deliciously comforting? These garlic-infused mashed potatoes are creamy, flavorful, and completely gluten-free, making them a perfect side for any meal.

Ingredients

• 2 pounds russet potatoes, peeled and quartered
• 4 cloves garlic, minced
• 4 tablespoons unsalted butter
• 1/2 cup milk (any kind)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Remove from heat.
3. Drain the potatoes and return them to the pot. Add the garlic butter, milk, salt, and black pepper. Mash with a potato masher or fork until smooth and creamy. Adjust seasoning to taste.

The secret to these mashed potatoes? The garlic is gently sautéed in butter first, infusing every bite with its rich, aromatic flavor without any harshness.

Tip: For extra creamy potatoes, warm the milk before adding it to the mash.

Gluten Free Potato Soup

Warm up with this creamy Gluten Free Potato Soup, a comforting bowl that’s both hearty and easy to make.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 4 large potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in the broth and add the potatoes, salt, black pepper, and thyme. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
4. Stir in the heavy cream and heat through for another 5 minutes.
5. Garnish with fresh chives before serving.

The secret to this soup’s velvety texture? A quick blend that turns simple ingredients into something extraordinary.

Tip: For an extra layer of flavor, top with crispy bacon bits or shredded cheese.

Gluten Free Potato Salad

This Gluten Free Potato Salad is a creamy, dreamy side dish that’s perfect for picnics and potlucks, offering a delightful twist on the classic with its gluten-free goodness.

Ingredients

• 2 pounds red potatoes, quartered
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped green onions
• 2 hard-boiled eggs, chopped

Instructions

1. Place the quartered red potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until tender but still firm.
2. Drain the potatoes and let them cool to room temperature.
3. In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
4. Add the cooled potatoes, fresh dill, green onions, and chopped hard-boiled eggs to the bowl. Gently toss until everything is evenly coated with the dressing.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The secret to this salad’s irresistible texture? Leaving the skins on the red potatoes for a bit of rustic charm and extra nutrients.

Tip: For an extra crunch, sprinkle some crispy bacon bits on top before serving.

Gluten Free Scalloped Potatoes

These Gluten Free Scalloped Potatoes are a creamy, comforting side dish that’s perfect for any gathering, offering a rich flavor without the gluten.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp unsalted butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, combine the heavy cream, minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg.
3. Layer half of the thinly sliced potatoes in the prepared baking dish, then sprinkle with half of the grated Parmesan cheese.
4. Repeat with the remaining potatoes and Parmesan, then pour the cream mixture evenly over the top.
5. Dot the top with 2 tbsp unsalted butter pieces.
6. Bake at 375°F for 45-50 minutes, until the potatoes are tender and the top is golden and bubbly.

The nutmeg adds a subtle warmth that elevates the creamy potatoes, making this dish a standout at any dinner table.

Tip: For extra crispy edges, broil for the last 2-3 minutes of baking.

Gluten Free Potato Bread

Who says gluten-free bread can’t be fluffy and satisfying? This potato bread is a game-changer, offering a soft texture and a subtly sweet flavor that’s perfect for sandwiches or toast.

Ingredients

• 1 cup mashed potatoes (cooled)
• 2 cups gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if your flour blend includes it)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F)
• 2 tablespoons olive oil
• 1 large egg

Instructions

1. In a small bowl, dissolve the sugar and yeast in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt.
3. Add the mashed potatoes, yeast mixture, olive oil, and egg to the dry ingredients. Mix until a sticky dough forms.
4. Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula. Cover and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F. Bake the bread for 35-40 minutes, until the top is golden and a toothpick inserted comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this bread’s incredible texture? The mashed potatoes keep it moist and tender, making it a standout in the world of gluten-free baking.

Tip: For an extra golden crust, brush the top of the loaf with a little olive oil before baking.

Gluten Free Potato Gnocchi

Who says gluten-free can’t be deliciously comforting? These light, pillowy potato gnocchi are proof that dietary restrictions don’t mean sacrificing flavor or texture.

Ingredients

• 2 large russet potatoes (about 1.5 lbs), peeled and quartered
• 1 cup gluten-free all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain well and mash until smooth.
2. Let the mashed potatoes cool slightly, then mix in the 1 cup gluten-free flour, 1 tsp salt, 1/2 tsp black pepper, and the beaten egg until a dough forms.
3. Divide the dough into 4 parts. On a lightly floured surface, roll each piece into a 1-inch thick rope, then cut into 1-inch pieces.
4. Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking until they float to the top, about 2-3 minutes. Remove with a slotted spoon.
5. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté until golden brown, about 2 minutes per side.

These gnocchi stand out for their perfect balance of tenderness and bite, making them a hit even with gluten-loving diners.

Tip: For extra flavor, toss the finished gnocchi with your favorite pesto or marinara sauce before serving.

Gluten Free Hash Browns

Who says gluten-free can’t be crispy and delicious? These hash browns are a game-changer for anyone looking to enjoy a classic breakfast side without the gluten.

Ingredients

• 2 large russet potatoes, peeled
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Instructions

1. Grate the peeled potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Spread the grated potatoes evenly in the skillet, pressing down lightly. Sprinkle the salt, black pepper, garlic powder, and onion powder evenly over the top.
4. Cook for 5-7 minutes until the bottom is golden brown and crispy. Carefully flip the hash browns in sections and cook for another 5-7 minutes on the other side.
5. Remove from the skillet and serve hot. The key to these hash browns is the double crispiness from both sides, giving you that perfect crunch in every bite.

Tip: For extra crispiness, let the hash browns cook undisturbed for the first few minutes to develop a good crust.

Gluten Free Potato Casserole

This Gluten Free Potato Casserole is the ultimate comfort food, blending creamy textures with a crispy top that everyone will love.

Ingredients

• 2 lbs russet potatoes, peeled and thinly sliced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grease a baking dish with the olive oil.
2. Layer the sliced potatoes in the dish, slightly overlapping them.
3. In a bowl, mix the heavy cream, Parmesan cheese, minced garlic, salt, black pepper, and nutmeg. Pour this mixture evenly over the potatoes.
4. Cover the dish with foil and bake for 45 minutes.
5. Remove the foil, sprinkle the mozzarella cheese on top, and bake for another 15 minutes until the cheese is bubbly and golden.

The magic of this casserole lies in the nutmeg’s warm spice, which elevates the creamy potatoes to something truly special.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Gluten Free Roasted Potatoes

These Gluten Free Roasted Potatoes are the perfect side dish that’s crispy on the outside, fluffy on the inside, and full of flavor.

Ingredients

• 2 pounds small Yukon Gold potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh rosemary, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the halved Yukon Gold potatoes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet and roast for 25 minutes.
4. After 25 minutes, remove the baking sheet from the oven, sprinkle the potatoes with 2 tablespoons fresh rosemary, and toss gently.
5. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the potatoes are golden and crispy.

The smoked paprika and fresh rosemary give these potatoes a depth of flavor that’s hard to resist, making them a standout side dish for any meal.

Tip: For extra crispiness, make sure the potatoes are spread out in a single layer and not overcrowded on the baking sheet.

Gluten Free Potato Dumplings

These Gluten Free Potato Dumplings are a cozy, comforting dish that brings a twist to your traditional dumpling night, perfect for those avoiding gluten but not flavor.

Ingredients

• 2 large russet potatoes, peeled and quartered
• 1 cup gluten-free all-purpose flour
• 1/2 cup tapioca flour
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped

Instructions

1. Boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash until smooth.
2. In a large bowl, combine the mashed potatoes, gluten-free all-purpose flour, tapioca flour, egg, 1 tsp salt, and 1/2 tsp black pepper. Mix until a dough forms.
3. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten slightly into a dumpling shape.
4. Bring a large pot of salted water to a boil. Add the dumplings and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
5. In a skillet over medium heat, melt 2 tbsp unsalted butter. Add the dumplings and cook until golden brown on each side, about 2 minutes per side.
6. Sprinkle with 1/4 cup fresh parsley before serving.

The combination of crispy edges and soft, fluffy centers makes these dumplings irresistibly textural. The fresh parsley adds a bright contrast to the rich, buttery flavor.

Tip: For an extra flavor boost, try adding grated Parmesan to the dough before shaping the dumplings.

Gluten Free Potato Skins

These Gluten Free Potato Skins are the perfect blend of crispy and creamy, making them an irresistible appetizer or snack that everyone can enjoy.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/4 cup cooked and crumbled bacon
• 2 green onions, thinly sliced
• 1/4 cup sour cream

Instructions

1. Preheat your oven to 400°F. Scrub the potatoes clean, dry them, then pierce each several times with a fork.
2. Rub the potatoes with 1 tablespoon of olive oil and place them directly on the oven rack. Bake for 50 minutes, or until tender when pierced with a fork.
3. Let the potatoes cool for 10 minutes, then cut each in half lengthwise. Scoop out the inside, leaving about 1/4 inch of potato attached to the skin.
4. Brush the inside and outside of the potato skins with the remaining 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5. Place the skins cut-side up on a baking sheet and bake for 10 minutes at 400°F. Flip and bake for another 10 minutes until crispy.
6. Sprinkle the shredded cheddar cheese and crumbled bacon evenly among the skins. Return to the oven for 2-3 minutes, just until the cheese is melted.
7. Top with sliced green onions and a dollop of sour cream before serving.

The magic of these potato skins lies in the double baking technique, ensuring each bite is perfectly crisp with a melt-in-your-mouth cheesy center.

Tip: For an extra crispy skin, broil for the last 2 minutes of cooking, but keep a close eye to prevent burning.

Gluten Free Sweet Potato Pie

This Gluten Free Sweet Potato Pie is a cozy, comforting dessert that brings a little extra warmth to your table, with a silky smooth filling and a flaky, buttery crust that nobody will guess is gluten-free.

Ingredients

• 1 1/4 cups gluten-free all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 cups mashed sweet potatoes (about 2 medium)
• 3/4 cup packed brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix 1 1/4 cups gluten-free all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Press into a 9-inch pie plate.
2. In another bowl, combine mashed sweet potatoes, 3/4 cup packed brown sugar, 1/2 cup heavy cream, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Pour into the crust.
3. Bake at 375°F for 45-50 minutes, until the filling is set. Let cool before serving.

The secret to this pie’s irresistible texture? The combination of heavy cream and eggs creates a custard-like filling that’s rich yet not too dense, perfectly complementing the spiced sweet potato flavor.

Tip: For an extra smooth filling, run the mashed sweet potatoes through a food processor before mixing.

Gluten Free Potato Curry

Warm up your kitchen with this comforting Gluten Free Potato Curry, a dish that’s as nourishing as it is flavorful, perfect for a cozy night in.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 4 medium potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 cloves minced garlic, 1 tablespoon grated ginger, 2 teaspoons ground cumin, 1 teaspoon ground turmeric, and 1/2 teaspoon chili powder. Cook for 1 minute until fragrant.
3. Add the cubed potatoes to the pot, stirring to coat them in the spice mixture.
4. Pour in 1 can coconut milk and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes, or until potatoes are tender.
5. Season with salt to taste. Garnish with fresh cilantro before serving.

This curry stands out with its creamy coconut milk base and the earthy warmth of turmeric and cumin, making it a hearty yet healthy option for any day of the week.

Tip: For an extra layer of flavor, toast the spices in the oil before adding the onions.

Gluten Free Potato and Leek Soup

Warm up with this creamy Gluten Free Potato and Leek Soup, a comforting bowl that’s both nourishing and easy to whip up on a chilly evening.

Ingredients

• 2 tablespoons olive oil
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 4 cups peeled and diced russet potatoes
• 4 cups gluten-free vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 cup unsweetened almond milk
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, sautéing for about 5 minutes until softened.
2. Stir in the potatoes, vegetable broth, salt, black pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
4. Stir in the almond milk and heat through for about 2 minutes. Adjust seasoning with additional salt and pepper if needed.
5. Serve hot, garnished with fresh chives.

The secret to this soup’s velvety texture lies in the russet potatoes, which blend up beautifully for a luxuriously smooth finish without any gluten or dairy.

Tip: For an extra layer of flavor, try roasting the potatoes before adding them to the soup.

Gluten Free Potato Frittata

Start your morning with a hearty and wholesome Gluten Free Potato Frittata, a dish that’s as nutritious as it is delicious, perfect for those busy weekdays or a lazy weekend brunch.

Ingredients

• 6 large eggs
• 1/4 cup milk (dairy or non-dairy)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup diced potatoes (about 1 medium potato)
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 1/4 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the potatoes, onion, and bell pepper, cooking for about 5 minutes until the vegetables are softened.
3. Pour the egg mixture over the vegetables in the skillet. Sprinkle the shredded cheddar cheese and chopped parsley evenly over the top.
4. Cook on the stove for 2 minutes without stirring, then transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and the edges are golden brown.
5. Let the frittata cool for a couple of minutes before slicing. The melty cheese and fresh parsley not only add a burst of flavor but also make this frittata a visually appealing dish that’s sure to impress.

Tip: For an extra crispy edge, let the frittata cook on the stove for an additional minute before transferring it to the oven.

Gluten Free Potato and Spinach Bake

This Gluten Free Potato and Spinach Bake is a cozy, comforting dish that brings together creamy potatoes and fresh spinach in a deliciously simple way. Perfect for a weeknight dinner or a hearty side, it’s sure to become a favorite.

Ingredients

• 2 large russet potatoes, thinly sliced
• 1 cup fresh spinach, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Layer half of the thinly sliced potatoes in the bottom of the dish, followed by all of the chopped spinach.
3. Top with the remaining potatoes, then pour the heavy cream evenly over the top.
4. Sprinkle with Parmesan cheese, garlic powder, salt, and black pepper.
5. Bake for 35-40 minutes, until the potatoes are tender and the top is golden brown.

The magic of this bake lies in the way the cream and Parmesan meld together, creating a rich, velvety sauce that coats every bite. It’s a simple dish that feels indulgent.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Gluten Free Potato Tacos

These Gluten Free Potato Tacos are a hearty, flavorful twist on taco night, perfect for anyone looking to enjoy a gluten-free meal without sacrificing taste.

Ingredients

• 2 cups diced potatoes
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1/2 tsp paprika
• 8 gluten-free corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese (optional)
• 1/4 cup sour cream (optional)

Instructions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Add the diced potatoes to the skillet, seasoning with salt, black pepper, cumin, and paprika. Cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
3. While the potatoes cook, warm the gluten-free corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. To assemble the tacos, divide the cooked potatoes among the tortillas. Top with shredded lettuce, diced tomatoes, chopped cilantro, and optional shredded cheese and sour cream.

The crispy potatoes paired with the fresh toppings create a delightful contrast in textures, making these tacos a standout dish for any meal.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of chili powder to the potatoes while they cook.

Gluten Free Potato and Cheese Pierogi

These Gluten Free Potato and Cheese Pierogi are a comforting twist on the classic, offering a tender, flavorful bite that’s sure to please everyone at the table.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 tsp salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup unsalted butter, softened
• 2 cups mashed potatoes
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a large bowl, mix 2 cups gluten-free all-purpose flour and 1/2 tsp salt. Add 1 large egg, 1/2 cup sour cream, and 1/4 cup unsalted butter. Knead until a smooth dough forms. Cover and let rest for 30 minutes.
2. In another bowl, combine mashed potatoes, 1 cup shredded cheddar cheese, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix well.
3. Roll the dough to 1/8-inch thickness on a floured surface. Cut into 3-inch circles. Place a tablespoon of the potato mixture in the center of each circle. Fold over and press edges to seal.
4. Bring a large pot of salted water to a boil. Cook pierogi in batches for 3-4 minutes until they float to the top. Remove with a slotted spoon.
5. Heat 2 tbsp olive oil in a skillet over medium heat. Fry the boiled pierogi until golden brown on both sides, about 2-3 minutes per side.

The combination of creamy mashed potatoes and sharp cheddar cheese wrapped in a tender gluten-free dough creates a pierogi that’s irresistibly rich and satisfying.

Tip: For an extra crispy exterior, let the boiled pierogi dry on a towel before frying.

Conclusion

We hope this roundup of 20 delicious gluten-free potato recipes inspires your next kitchen adventure! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy cooking!