18 Delicious Gluten Free Potato Recipes Easy to Make

Craving comfort food that’s both gluten-free and totally satisfying? Look no further than the humble potato! Whether you’re whipping up a quick weeknight dinner or indulging in cozy weekend eats, these 18 delicious recipes prove that gluten-free doesn’t mean flavor-free. From crispy fries to creamy soups, get ready to fall in love with spuds all over again—let’s dig in!

Crispy gluten-free potato latkes

These golden, crunchy latkes are a gluten-free twist on the classic—perfect for Hanukkah or any cozy breakfast craving.

Ingredients:

• 2 large russet potatoes (about 1 lb), peeled
• 1 small yellow onion
• 1 large egg, lightly beaten
• 2 tbsp potato starch
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup avocado oil (or other high-heat oil)

Instructions:

1. Grate & drain: Shred the potatoes and onion on the large holes of a box grater. Squeeze tightly in a clean kitchen towel to remove excess moisture.
2. Mix: In a bowl, combine the shredded potatoes and onion with the egg, 2 tbsp potato starch, 1 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Fry: Heat 1/4 cup avocado oil in a skillet over medium-high. Drop 1/4-cup mounds of the mixture, flattening gently. Cook 3–4 minutes per side until deeply golden and crisp.
4. Drain: Transfer to a paper-towel-lined plate. Repeat in batches, adding more oil if needed.

The potato starch gives these latkes an extra-crisp edge while keeping them tender inside—no gluten required!

Tip: Serve immediately with applesauce or dairy-free sour cream for the perfect bite.

Garlic mashed potatoes gluten-free

Creamy, garlicky, and perfectly fluffy—these mashed potatoes are a gluten-free side dish dream, with no compromise on flavor.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, minced
• 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
• 4 tbsp unsalted butter (or dairy-free alternative)
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp fresh chives, finely chopped

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 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. Stir in the milk and warm through (do not boil).
3. Drain the potatoes and return them to the pot. Mash with a potato masher or ricer until smooth.
4. Pour the warm garlic-milk mixture over the potatoes. Add 1 tsp salt and 1/2 tsp black pepper, then stir until creamy and well combined. Taste and adjust seasoning if needed.
5. Fold in the fresh chives just before serving.

The roasted garlic infuses every bite with savory depth, while the Yukon Golds keep the texture luxuriously smooth—no gluey spuds here!

Tip: For extra richness, swap the milk for warmed heavy cream or a splash of gluten-free chicken broth.

Gluten-free potato gnocchi

These pillowy-soft gnocchi are so tender and satisfying, you’ll never miss the gluten—perfect for a cozy weeknight dinner.

Ingredients:

• 2 large russet potatoes (about 1.5 lbs), scrubbed
• 1 large egg, lightly beaten
• 1 cup gluten-free all-purpose flour (plus extra for dusting)
• 1 tsp fine sea salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• Freshly cracked black pepper, to serve
• Grated Parmesan cheese, to serve

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, bake directly on the rack for 50–60 minutes until tender. Let cool slightly, then peel and mash until smooth (no lumps!).
2. On a floured surface, mix mashed potatoes with 1 beaten egg, 1 cup gluten-free flour, and 1 tsp salt until a soft dough forms (don’t overwork). Divide into 4 pieces.
3. Roll each piece into a ¾-inch-thick rope, then cut into 1-inch pieces. Gently press each with a floured fork to create ridges.
4. Bring a large pot of salted water to a boil. Working in batches, cook gnocchi for 2–3 minutes until they float. Remove with a slotted spoon.
5. In a skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium until foamy. Add cooked gnocchi, sauté for 2 minutes until lightly golden. Serve with black pepper and Parmesan.

The secret? Baking (not boiling) the potatoes keeps the dough light—no gummy texture here!

Tip: Freeze uncooked gnocchi on a parchment-lined tray, then transfer to a bag for up to 2 months. Cook straight from frozen (add 1 minute to boiling time).

Cheesy gluten-free potato casserole

This comforting casserole is pure cheesy, potato-y bliss—no gluten, no fuss, just creamy, crispy goodness your whole family will love.

Ingredients:

• 2 lbs russet potatoes, peeled and thinly sliced (1/8-inch thick)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp of the melted butter.
2. Layer half the potato slices in the dish, overlapping slightly. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp smoked paprika. Drizzle with 1/2 cup heavy cream and sprinkle with 3/4 cup cheddar cheese.
3. Repeat with remaining potatoes, seasonings (remaining 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika), 1/2 cup heavy cream, and 3/4 cup cheddar cheese. Top with Parmesan cheese and drizzle with remaining 1 tbsp melted butter.
4. Cover with foil and bake for 45 minutes. Uncover and bake 15–20 minutes until bubbly and golden. Let rest 10 minutes, then garnish with chives.

The magic here? A double layer of cheese and cream ensures every bite is rich, while the smoked paprika adds a subtle smoky depth. Tip: For extra crispiness, broil for 2–3 minutes at the end—just keep an eye on it!

Gluten-free potato and leek soup

This velvety soup is comfort in a bowl—naturally gluten-free, rich, and packed with the cozy flavors of leeks and potatoes.

Ingredients:

• 3 tbsp unsalted butter
• 2 large leeks (white and light green parts only), thinly sliced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 4 cups gluten-free chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp fresh chives, chopped (for garnish)

Instructions:

1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Add the leeks and sauté for 5 minutes until softened. Stir in 3 cloves garlic, minced and cook for 1 minute until fragrant.
2. Add the potatoes and 4 cups gluten-free broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20 minutes, or until potatoes are fork-tender.
3. Remove from heat and blend with an immersion blender until smooth (or carefully transfer to a blender in batches). Stir in 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup heavy cream.
4. Ladle into bowls and top with 2 tbsp fresh chives.

The secret? Blending the potatoes with the leeks creates an ultra-silky texture—no flour needed!

Tip: For extra depth, add a splash of white wine when sautéing the leeks.

Roasted rosemary potatoes gluten-free

These golden, herb-kissed potatoes are a foolproof side dish—simple enough for weeknights but elegant enough for guests.

Ingredients:

• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Toss potatoes with 3 tbsp olive oil, 1 tbsp rosemary, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Spread in a single layer on the baking sheet. Roast for 30 minutes, then flip potatoes and roast another 15–20 minutes until deeply golden and crisp.

The rosemary infuses every bite, while the high heat creates a crackly exterior with a creamy center—no flipping halfway needed for smaller cubes!

Tip: For extra crispiness, soak the cubed potatoes in cold water for 10 minutes before drying thoroughly and seasoning.

Gluten-free potato pancakes

These golden, crispy potato pancakes are a gluten-free twist on the classic—perfect for breakfast or a cozy side dish!

Ingredients:

• 2 cups peeled and grated russet potatoes (about 2 medium)
• 1 large egg, beaten
• 2 tbsp finely chopped onion
• 2 tbsp gluten-free all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 3 tbsp avocado oil (or neutral oil), divided

Instructions:

1. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
2. In a large bowl, combine the potatoes, beaten egg, onion, gluten-free flour, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Mix until evenly combined.
3. Heat 1 1/2 tbsp avocado oil in a large skillet over medium heat. Scoop 1/4-cup portions of the potato mixture into the pan, flattening each into a 1/2-inch-thick pancake. Cook 3–4 minutes per side until deeply golden and crisp. Repeat with remaining oil and batter.

The trick? Squeezing the potatoes dry ensures maximum crispiness—no soggy middles here! Serve with applesauce or sour cream for a classic touch.

Tip: For extra crunch, press the pancakes lightly with a spatula while cooking to increase surface contact with the pan.

Loaded gluten-free potato skins

These potato skins are the ultimate crowd-pleaser—crispy on the outside, fluffy inside, and piled high with all your favorite toppings (gluten-free, of course!).

Ingredients:

• 4 medium russet potatoes (about 8 oz each), scrubbed
• 2 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cooked crumbled bacon (about 3 strips)
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 400°F. Pierce potatoes all over with a fork, rub with 1 tbsp olive oil, and bake directly on the rack for 50–60 minutes until tender. Let cool slightly.
2. Cut potatoes in half lengthwise. Scoop out flesh, leaving a 1/4-inch shell. Brush insides with remaining 1 tbsp olive oil, then sprinkle with garlic powder, smoked paprika, and salt.
3. Return skins to the oven, cut-side up, and bake at 400°F for 10 minutes. Flip and bake another 5 minutes until crispy.
4. Sprinkle cheese and bacon evenly into skins. Broil for 2–3 minutes until cheese melts. Top with sour cream and chives.

The double-baking trick ensures maximum crispiness, while smoked paprika adds a subtle smoky depth that pairs perfectly with the salty bacon and cool sour cream.

Tip: Save the scooped-out potato flesh for mashed potatoes or thicken soups!

Gluten-free potato and spinach gratin

This creamy, comforting gratin layers tender potatoes and vibrant spinach in a rich, gluten-free cheese sauce—perfect for a cozy weeknight side or holiday centerpiece.

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 5 oz fresh baby spinach
• 1 1/2 cups heavy cream
• 1 cup shredded Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. In a skillet, heat remaining 1 tbsp olive oil over medium. Add garlic and spinach, sautéing for 2 minutes until wilted. Drain excess liquid.
3. Layer half the potatoes in the dish, overlapping slightly. Sprinkle with 1/2 tsp salt, 1/4 tsp pepper, and 1/8 tsp nutmeg. Top with all the spinach, then remaining potatoes and remaining seasonings.
4. Pour heavy cream evenly over the layers. Sprinkle Gruyère and Parmesan on top.
5. Bake uncovered for 45–50 minutes until bubbly and golden. Let rest 10 minutes before serving.

The nutmeg adds a subtle warmth to the creamy sauce, while the spinach keeps each bite fresh and vibrant. Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely!

Herb-roasted gluten-free potatoes

These crispy, golden potatoes are infused with fragrant herbs and roasted to perfection—a simple side dish that steals the show every time.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss potatoes with 3 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper until evenly coated.
3. Spread potatoes in a single layer on the baking sheet. Roast for 30–35 minutes, flipping halfway, until crispy and golden brown.

The fresh herbs and high heat create a crave-worthy crust while keeping the insides fluffy—no one will guess how effortless these are!

Tip: For extra crispiness, press the cut sides of the potatoes flat against the baking sheet before roasting.

Gluten-free potato and zucchini fritters

These crispy gluten-free potato and zucchini fritters are a fuss-free way to sneak in veggies while keeping things irresistibly golden and crunchy.

• 2 medium russet potatoes, peeled and grated (about 2 cups)
• 1 medium zucchini, grated (about 1 cup)
• 1 large egg, beaten
• 3 tbsp gluten-free all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

1. Place the grated potato and zucchini in a clean kitchen towel. Squeeze tightly over the sink to remove excess moisture.
2. In a large bowl, combine the potato, zucchini, beaten egg, gluten-free flour, garlic powder, salt, and black pepper. Mix until evenly combined.
3. Heat olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening gently with a spatula. Cook for 3–4 minutes per side until deeply golden and crisp.
4. Transfer to a paper towel-lined plate to drain. Repeat with remaining batter, adding more oil if needed.

The secret to these fritters? A quick squeeze removes just enough moisture for maximum crispness without drying them out. Serve with a dollop of cool sour cream or applesauce for the perfect contrast.

Tip: For extra flavor, stir in 2 tbsp chopped fresh herbs like dill or chives with the dry ingredients.

Creamy gluten-free potato salad

This dreamy potato salad is packed with rich flavor and a velvety texture—no gluten, no fuss, just pure comfort in every bite.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 hard-boiled eggs, chopped
• 1/4 cup finely diced red onion
• 2 tbsp fresh dill, chopped

Instructions:

1. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 12–15 minutes until tender. Drain and let cool slightly.
2. In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Add warm potatoes, chopped eggs, red onion, and fresh dill to the bowl. Gently fold until evenly coated.
4. Chill for at least 1 hour before serving to let flavors meld.

The secret here? Letting the potatoes soak up the creamy dressing while still slightly warm—it makes every forkful irresistibly rich.

Tip: For extra crunch, stir in 1/4 cup diced celery just before serving.

Gluten-free potato and sausage bake

This hearty, one-pan wonder is packed with smoky sausage and tender potatoes—perfect for a fuss-free weeknight dinner that everyone will love.

Ingredients:

• 1 lb gluten-free smoked sausage, sliced into 1/2-inch rounds
• 1.5 lbs Yukon Gold potatoes, scrubbed and diced into 1-inch cubes
• 1 medium yellow onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese (optional)
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. In a large bowl, toss potatoes, sausage, and onion with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
2. Spread mixture in a single layer on a rimmed baking sheet. Bake for 30 minutes, stirring halfway, until potatoes are fork-tender and sausage is lightly browned.
3. Sprinkle with cheddar cheese (if using) and bake another 3–5 minutes until melted. Garnish with fresh parsley before serving.

The smoky paprika and crispy-edged potatoes make this dish feel indulgent, while the easy prep keeps it totally approachable.

Tip: For extra crispiness, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Spicy gluten-free potato wedges

These crispy potato wedges pack a punch with smoky spices and a golden crunch—perfect for game day or a weeknight snack that won’t disappoint.

Ingredients:

• 3 large russet potatoes, scrubbed and cut into wedges
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (adjust for heat preference)
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Toss potato wedges with 3 tbsp olive oil until evenly coated.
3. In a small bowl, mix 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp sea salt, and 1/2 tsp black pepper. Sprinkle over the wedges and toss again.
4. Arrange wedges in a single layer on the baking sheet. Bake for 30–35 minutes, flipping halfway, until deeply golden and crispy.

The magic here? A double toss in oil and spices ensures every nook gets flavor, while high heat delivers that irresistible crunch without frying.

Tip: For extra crispiness, soak the cut potatoes in cold water for 20 minutes before drying and seasoning—this removes excess starch!

Gluten-free potato and kale hash

This gluten-free potato and kale hash is a hearty, veggie-packed breakfast that’s crispy, savory, and ready in under 30 minutes—perfect for lazy weekend mornings.

• 2 medium russet potatoes, diced into ½-inch cubes
• 2 tbsp olive oil, divided
• ½ tsp salt
• ¼ tsp black pepper
• 1 small yellow onion, diced
• 2 cups chopped kale (stems removed)
• ½ tsp smoked paprika
• 2 cloves garlic, minced
• 2 large eggs (optional, for serving)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes, ½ tsp salt, and ¼ tsp black pepper. Cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push the potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil and the onion. Sauté for 2–3 minutes until translucent.
3. Add the kale, ½ tsp smoked paprika, and garlic. Toss everything together and cook for 2–3 minutes until the kale wilts.
4. For a heartier meal, fry or poach the eggs and serve them over the hash.

The smoked paprika adds a subtle depth to the crispy potatoes, while the kale keeps it fresh and vibrant. Tip: For extra crunch, press the hash down lightly in the skillet during the last few minutes of cooking.

Gluten-free sweet potato and carrot mash

This creamy, naturally sweet mash is a vibrant side dish that’s as nourishing as it is comforting—no dairy or gluten required!

Ingredients:

• 2 large sweet potatoes (about 1.5 lbs), peeled and cubed
• 3 medium carrots (about 1 lb), peeled and chopped
• 3 tbsp olive oil, divided
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2 tbsp pure maple syrup
• 1/4 cup unsweetened almond milk (or any dairy-free milk)

Instructions:

1. Roast the veggies: Preheat oven to 400°F. Toss sweet potatoes and carrots with 2 tbsp olive oil, then spread on a parchment-lined baking sheet. Roast for 30 minutes, flipping halfway, until fork-tender and lightly caramelized.
2. Blend: Transfer the roasted veggies to a food processor. Add remaining 1 tbsp olive oil, cinnamon, nutmeg, salt, maple syrup, and almond milk. Blend until smooth, scraping down the sides as needed.
3. Adjust & serve: Taste and add a pinch more salt or maple syrup if desired. Serve warm with a drizzle of olive oil on top.

The caramelized edges of the roasted veggies add a subtle depth to this mash, making it far more interesting than your average puree. Tip: For extra richness, stir in a spoonful of coconut cream before blending.

Gluten-free potato and mushroom stew

This hearty stew is pure comfort in a bowl—creamy potatoes and earthy mushrooms simmered in a rich, herby broth that’s naturally gluten-free.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1.5 lbs Yukon Gold potatoes, cubed
• 4 cups gluten-free vegetable broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup full-fat coconut milk
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3 minutes until translucent. Stir in 3 garlic cloves and cook for 30 seconds until fragrant.
2. Add the mushrooms and cook for 5 minutes, stirring occasionally, until they release their juices and soften.
3. Toss in the potatoes, followed by 4 cups vegetable broth, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, or until potatoes are fork-tender.
4. Stir in 1/2 cup coconut milk and simmer for 2 more minutes to thicken slightly. Garnish with 2 tbsp parsley before serving.

The coconut milk adds a subtle creaminess without overpowering the mushrooms, making this stew feel indulgent yet light. Tip: For extra depth, swap half the broth with gluten-free mushroom stock.

Gluten-free potato and bacon quiche

This hearty quiche swaps traditional crust for crispy shredded potatoes, making it naturally gluten-free and packed with smoky bacon flavor—perfect for brunch or a cozy dinner.

Ingredients:

• 3 cups shredded russet potatoes (about 2 medium), squeezed dry
• 2 tbsp olive oil, divided
• 6 slices bacon, chopped
• 1/2 cup diced yellow onion
• 4 large eggs
• 1/2 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 400°F. Toss shredded potatoes with 1 tbsp olive oil and press evenly into a 9-inch pie dish to form a crust. Bake for 20 minutes until edges are golden.
2. Meanwhile, cook chopped bacon in a skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the pan.
3. Sauté diced onion in the reserved bacon fat for 3 minutes until softened. Remove from heat.
4. In a bowl, whisk eggs, whole milk, salt, and black pepper until smooth. Stir in cooked bacon, sautéed onions, and shredded cheddar cheese.
5. Pour egg mixture into the pre-baked potato crust. Reduce oven to 375°F and bake for 25–30 minutes until the center is set. Let cool 5 minutes before slicing.

The potato crust turns irresistibly crispy, while the custardy filling stays rich and fluffy—a satisfying twist on classic quiche!

Tip: For extra-crispy potatoes, squeeze them in a clean kitchen towel to remove excess moisture before pressing into the dish.

Conclusion

With these 18 delicious gluten-free potato recipes, you’ve got plenty of easy, crowd-pleasing options for any meal! Whether you’re craving crispy fries, creamy mash, or hearty casseroles, there’s something here for everyone. Give them a try, and don’t forget to leave a comment with your favorite—or share this roundup on Pinterest to spread the potato love! Happy cooking!