Herb Roasted Potatoes (Vegan, Gluten-Free, Nut-Free, Soy-Free)


Sue at Living My Dream shared her successful food allergy birthday party menu with us, and it included this wonderful recipe…



6 large potatoes, cut in quarters
6 medium onions, quartered
1/3 cup vegetable oil [or other cooking oil of choice] 1/2 teaspoon coarsely ground pepper
1 tablespoon dried parsley flakes
1 teaspoon dried leaf basil
1/4 teaspoon dried thyme


Preheat oven to 375°.
Place potatoes and onions in a shallow roasting pan. Drizzle the vegetable oil over vegetables and sprinkle with pepper, parsley, basil, and thyme. Lightly stir vegetables to coat all sides with oil and seasonings; bake, uncovered, for about 1 hour, or until fork-tender, turning occasionally to keep the vegetables from sticking to the bottom of the pan.
Serve immediately. Makes 6 servings.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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