Roasted Sicilian Potatoes by Gluten-Free Goddess
We’re big fans of Karina Allrich, otherwise known as the “Gluten-Free Goddess.” Her blog has really tasty and easy-to-make gluten-free recipes.
In fact, the Roasted Sicilian Potatoes is one of our favorite side dishes! We thought we’d share this recipe with you since it includes several of the local items coming in this weekend’s share:
- Red potatoes
- Bell peppers
Roasted Sicilian Potatoes
“I used baby Yukon golds in this recipe but I imagine all kinds of potatoes would work- red, white, blue, sweet. Sweet potatoes may cook a little faster, however, so if you choose sweet potatoes, check for doneness earlier.”
Preheat the oven to 375 degrees F. Lightly oil the bottom of a single large gratin dish or four individual baking dishes.
2 lbs. red potatoes – washed, quartered or cut up
1 smallish onion, diced
4 cloves garlic, chopped
1 bell pepper, chopped
1/3 cup raisins – dark or golden
Handful of grape or cherry tomatoes, halved
Handful of baby spinach leaves, washed, patted dry
Handful of black olives
1/4 cup olive oil
1/2 to 3/4 cup light broth – as needed
1 14-oz. can diced tomatoes with spicy green chiles
1 teaspoon thyme
A sprig of fresh rosemary, chopped
Sea salt and fresh ground pepper
Hot red pepper flakes, to taste
Dump the potatoes into a bowl. Add in the onion, garlic, bell pepper, raisins, fresh tomatoes, spinach leaves and black olives. Mix. Add in the olive oil, half a cup of broth, and diced tomatoes with juice. Stir to mix. Add the thyme and rosemary; season with sea salt and pepper. Add a shake of hot red pepper flakes, to taste. Stir to coat all the potatoes. If you need a splash more broth to make everything happy and moist, add it in.
Spoon the potato mixture into the oiled baking dish or dishes. Roast in the center of a preheated oven until the potatoes are slightly browned and fork tender – roughly 35 to 45 minutes, depending upon the size of the potato pieces.
Serves 4 to 5 as side dish.
NOTE: We usually have to cook the potatoes a little longer than Karina suggests. You’ll know it’s done when the potatoes are nicely browned on top, fork tender, and the whole mixture is bubbling. Enjoy!