Allergy-Free Roasted Potato Chunks

This is such a fantastic, remarkably simple side dish free of just about everything. It’s perfect for a very restricted diet!

This recipe yields 2-3 servings, so feel free to double it and put the potatoes in a 13×9 rather than the suggested 8×8.

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Roasted Potato Chunks

Yield – 2-3 servings

Preparation Time – 5 minutes

Cooking Time – 30  minutes


  • 1 medium sweet potato, chopped into 1 inch pieces
  • 1 large russet potato, also chopped into 1 inch pieces
  • olive oil to coat
  • generous salt
  • pepper to taste
  • dried basil


  • Preheat oven to 425 F.
  • Place potato chunks in an even layer in 8×8 baking pan.
  • Drizzle potatoes with olive oil and toss to coat
  • Sprinkle in plenty of salt, pepper to taste, and basil and give them another toss.
  • Bake for 30 minutes until easily pierced with a fork.

Cost $2

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