From the Pan into the Fire

Culinary Wanderings in Gluten Free Living


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Potatoes Paprika
cashew2
Came up with this recipe a while back. It's fairly easy and goes well with baked meats for dinner, or next to eggs for brunch. No gluten, casein, or soy!

2 large baking potatoes (1 quart packed when thinly sliced)
1/4 cup brown rice flour
1 tsp salt
1 medium onion, thinly sliced
2 tbs olive oil
2 cups vegetable broth
freshly ground black pepper
1 tsp sweet Hungarian paprika

Sauté onion in oil until lightly browned. Heat oven to 350°F.

Combine brown rice flour and salt in a plastic bag large enough to hold the flour and sliced potatoes. Slice potatoes in thin slices -- if you have a food processor that slices, use it. Separate slices, place in plastic bag. Shake to coat. Spread out in a 9" pie tin.

Add broth to onion, bring just to a boil. Pour over potatoes. Grind pepper over potatoes, then shake paprika over top. Bake for about 1 hour until browned. Let cool 5 minutes, then slice into wedges.

Makes 6 servings. If desired, serve with sour cream, mayonnaise, ketchup or other condiment.

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