Is there anything a potato can’t do?
Need to make a stamp? Cut a shape out of a potato and apply ink.
Need some electricity? Grab a potato and some wires.
Want some vodka? Again, grab a potato.
Need some relief for a burn? According to an Indian folk remedy, you can find relief with potato skins and honey.
Feel like endlessly rearranging a tuber’s facial features? Get out Mr. Potato Head (although he is not a real potato, potatoes do deserve some credit for this classic toy, after all).
Along with hundreds of uses for potatoes, there must also be about a thousand ways to eat potatoes. Potato salad, potato chips, potato soup, baked potatoes, gnocchi, potato pancakes, fried potatoes, roasted potatoes, French fries, hash browns—there is even potato candy!
Potatoes also have their share of interesting facts associated with them:
- Potatoes are often thought of as the quintessential Irish food, but this veggie (actually, a “starchy tuber”) originated in Peru.
- Potatoes became domesticated about 10,000 years ago.
- It is now a vital crop not only in Europe and America, but also in China and India, where almost one-third of the world’s potatoes are grown.
- There are over 5,000 potato varieties worldwide.
- Potatoes are a member of the Nightshade family. Although potatoes do have some toxic compounds in them, there’s not enough of them to be deadly, and many of them are destroyed when potatoes are cooked.
- Love potatoes but don’t have the time to cook? Head out to Potatopia in New York City, where only potato dishes are served.
- Potatoes come in a variety of colors—even purple! This crazy looking potato looks even crazier when cooked—that’s when it turns blue.
- Potatoes are extremely nutritious. A potato (with the skin still on) is high in fiber, iron, potassium, antioxidants, and vitamins C and B6. They are also high in complex carbohydrates, which provide us with energy. Potatoes have no fat, cholesterol, or sodium. Potatoes are thought to protect against colon cancer, lower plasma cholesterol, and improve insulin sensitivity.
All of this is well and good, but let’s get to the important issue here: using delicious potatoes to make rolls even more delicious than they already are. Delicious gluten-free rosemary potato rolls, to be exact.
Gluten Free Rosemary Potato Rolls
2 cups mashed potatoes (instant potatoes will work great also)
1 cup water (use the water from cooking the potatoes)
2 packages active dry yeast
3 Tbsp. sugar
1 ½ cup buttermilk, room temperature
6 Tbsp. melted butter, cooled
3 tsp. salt
2 – 3 tsp. dried rosemary (crushed)
5 ½ to 6 ½ cups light gluten-free flour blend (the blend recipe is below the biscuit recipe)
1 tsp. xanthan gum
In a large bowl, mix sugar, yeast, water, and mashed potato. Set the mixture aside for 5 minutes, until the yeast begins to foam.
With the paddle attachment on your stand mixer, and with the mixer set on low, add buttermilk, melted butter, salt and rosemary.
Add in 5 ½ cups of the flour, a little at a time, until the dough starts to get sticky. With the mixer on high, mix the dough for 4 minutes.
(If you don’t have a mixer, you can still make these rolls. Just work the dough with your hands until the mixture is combined, for about 8 minutes or so.)
Put the dough onto a well-floured work space. Roll the dough, with a floured rolling pin, until it is ¾ inch thick. Using a serrated knife, cut the dough into 2-inch squares or triangles (you can also roll these sections into balls for a true ‘roll shape’).
Place the rolls 1 inch apart on cookie sheets lined with parchment paper.
Preheat your oven to 375°F.
Let the rolls rise for 15 to 30 minutes. Then, place into your preheated oven. Bake for about 18 to 20 minutes, until they are golden brown.
Potatoes are nutritious, fairly cheap, and add a delicious dimension of flavor to everything they are used for. With these gluten-free rosemary potato rolls, you’ll have yet another way to enjoy potatoes.
Need some other ideas for rolls? Head over to these recipes next: