Greek “Lemon” Roasted Potatoes

Greek "lemon" roasted potatoes (low-amine, gluten-free, soy-free, dairy-free, egg-free, nut-free, low-fat, vegetarian, vegan) photo

Greek "lemon" roasted potatoes (low-amine, gluten-free, soy-free, dairy-free, egg-free, nut-free, tomato-free, fish-free, low-fat, vegetarian, vegan).

I had a dish similar to this at a Greek Restaurant and set about recreating a low-amine version of it. It had to be done… these Greek roasted potatoes are fabulous. Absolutely, incredibly fabulous. Their tartness is wonderfully balanced by the hearty texture of the potato. This is a tasty accompaniment to many dishes – particularly dishes that are herbed with thyme, dill, basil, or other savory spices.

2 C vegetable stock

1/4 C safflower oil

3/4 C water

2 Tbsp ascorbic acid

1 Tbsp oregano

8 large garlic cloves, minced

8 small (3″ x 2″) Russet potatoes

1/2 tsp salt

1/2 tsp pepper

2 tsp ascorbic acid + 1 Tbsp water, reserved

2 Tbsp fresh minced parsley (garnish)

2 Tbsp crumbled feta (optional, garnish)

  • Preheat oven to 400 degrees.
  • Cut potatoes into wedges.
  • Mix all ingredients (minus parsley and feta) together in a large bowl and rub into potatoes.
  • In a large Pyrex pan, set all potato wedges cut-side up.
  • Drizzle sauce over the top, reserving about half.
  • Bake for 1 hour. At the 30 minute and 45 minute marks, baste with remaining reserved liquid. Cook until all liquid is cooked off.
  • When cooked through and outsides are nicely roasted, remove from oven and add to serving platter.
  • Drizzle ascorbic acid and water mixture over the top of the potatoes, to give them a little extra kick, as the tartness tends to cook out somewhat.
  • Sprinkle with parsley and feta (optional).
  • Serve hot.
Low-Amine Greek "Lemon" Roasted Potatoes (photo)

Low-Amine Greek "Lemon" Roasted Potatoes


Very Low Amine: water, ascorbic acid, oregano, garlic, salt, pepper, parsley

Low Amine: safflower oil, vegetable stock, Russet potato (for lower Tyramine, peel potatoes), feta


Baked Potato Chips (gluten-free, low-amine, soy-free, dairy-free)

Baked Potato Chips (low-amine, gluten-free, soy-free, vegan) (photo)

Baked Potato Chips (low-amine, gluten-free, soy-free, vegan)

Baked potato chips are easy to make, and are a delicious low-amine snack! I like making a big batch of potato chips and eating them all week, but this recipe is for a slightly smaller batch. Feel free to double the baked potato chip recipe. You won’t regret it.

Safflower or canola oil to grease cookie sheet.

4 medium potatoes

2 Tbsp safflower oil

Salt and pepper to taste

Pinch cayenne pepper or paprika

  • Preheat oven to 375 degrees with one rack in the middle and one below.
  • Cut potatoes into 1/6″ thick slices using a mandoline, and set in a large bowl.
  • Grease two cookie sheets. If you have a Misto, it would be perfect for this.
  • Toss potato slices with salt, pepper, paprika/cayenne, and oil.
Low-amine baked potato chip slices with seasoning (photo)

Low-amine baked potato chip slices with seasoning

  • Arrange potato slices on cookie sheet with a little space between slices of potato chips.
Low-amine baked potato chips arranged on a cookie sheet (photo)

Low-amine baked potato chips arranged on a cookie sheet

  • Put cookie sheet in the oven (or both, if you had enough potato slices). Bake for 15 minutes, then rotate pans on oven racks (if you used two cookie sheets). Bake for another 15 minutes, or until potatoes are crisp and golden brown on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.
  • Spread baked potato chips on a cookie cooling rack or on parchment paper to cool. If desired, sprinkle with more salt and pepper.


Very Low Amine: potato, salt, black pepper

Low Amine: safflower oil, canola oil

Very High Amine: cayenne or paprika

Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

Cajun Thanksgiving: Cajun Habanero Lamb Mashed Potatoes

I did a wonderfully Cajun Thanksgiving this year. The Habanero lamb mashed potatoes were an amazing addition to the meal, and had just enough bite to be noticeable, and the flavor of the Habanero came through nicely, but not so much to be considered very hot.

5 lb potatoes, peeled for low amine

1 lb ground lamb

1 pint heavy whipping cream

1 C milk or rice milk

1 stick butter

1 tsp salt

1 tsp black pepper

3 Tbsp paprika

2 Habanero, seeds removed and minced (wear gloves)

  • Wash, cut, and boil potatoes until thoroughly soft (peel potatoes for low amine, as potato skins are high amine). Reserve 2 C water in the pot with them.
  • Saute lamb and Habanero. Make sure lamb is broken up into very small pieces.
  • Mash potatoes with the reserved water and butter.
  • Add sautéed ingredients.
  • Add heavy whipping cream, milk / rice milk, paprika, salt, and pepper.
  • Mix together well.
  • Serve sprinkled with Cajun seasoning mix.
Very Low Amine: potato (peeled), rice milk, salt, black pepper,
Low Amine: ground lamb, heavy whipping cream, milk, butter (or butter substitute for dairy-free)
Very High Amine: paprika, habanero

Celery Root & Potato Au Gratin

Low-amine celery root (celeriac) and potato au gratin

Low-amine celery root (celeriac) and potato au gratin

I have wanted to do an au gratin since… well, forever. But I haven’t before. Also, I’ve wanted to try using celery root (celeriac) for a long time, but never have. Sounds like a good time to try both! This recipe is sourced from Epicurious, but I tweaked it to make it more friendly to amine allergy sufferers. Most au gratin recipes I have seen called for cheddar cheese, which is high in amines. I did mine with Mozzarella (which is low amine), and didn’t miss the cheddar even a little bit.

2 medium red onions, halved lengthwise, then thinly sliced lengthwise

2 Tbsp unsalted butter

1 Tbsp canola oil

1/4 C chopped fresh parsley, packed

1/2 large celery root / celeriac (approx 1 1/4 C when sliced), peeled with a knife

6 large red potatoes, peeled (unpeeled potatoes are high in amines, peeled are low)

2 C heavy cream

1/2 C whole milk

3 Tbsp flour (or gluten-free flour)

2 tsp salt

1/4 tsp black pepper

1 C grated Mozzarella

8 cloves garlic, peeled

Celery root and potato au gratin, hot from the oven

Celery root and potato au gratin, hot from the oven

  • Preheat oven to 400°F.
  • Use a Cuisinart or mandolin if possible to get even slices. It will save you a TON of time, too.
  • Chop garlic.
  • Slice onions in half along the root and end, then slice again to make thin half-circles. Throw the onions and garlic in a medium-high a pan with the canola oil. Toss/stir as necessary until opaque and beginning to brown. I let mine char just a little bit to give it a bit of flavor. Keep them in the pan for now, but remove from heat.
  • Slice all potatoes and set aside.
  • Slice all celery root and set aside.
  • In a large Pyrex pan, lay down your slices of potato in a single layer, followed by a layer of onion. Add a layer of celery root.
  • Add another layer of onion (this should use all your onion up, but do not wash the pan), followed by a final layer of potato.
  • In your onion pan, melt butter on low and add flour. Stir constantly for about 3-5 minutes.
  • A little bit at a time, add your cream to the pan. Stir constantly. You want it to slowly blend together so that there are no clumps of flour in the sauce. Once it has thinned appropriately, add milk and bring up to temp. Stir, stir, stir.
  • Add chopped parsley, salt, and pepper.
  • Slowly mix in grated cheese while stirring, ensuring it is melting into the sauce.
  • Once all the cheese is melted in, pour sauce over the ingredients in the Pyrex pan.
  • Cover with foil and bake for 1/2 hour, then uncover and bake for 1/2 hour (total time: 1 hr).
  • Allow to cook for 5-7 minutes while cheese sets.
Very Low Amine: onion, parsley, celery root, flour, salt, pepper, garlic
Low Amine: butter, canola, Mozzarella cheese, whole milk, heavy cream, potato

Featured on The Gluten-Free Homemaker

Muffin Tin Mashed Potatoes with Herb Cream Cheese

Herb Cream Cheese Mashed Potatoes

Herb Cream Cheese Mashed Potatoes

Garlic mashed potatoes have never been so delicious or adorable. These singe serving mashed potatoes are a hit at potlucks, and are a good way to dress up a classic or utilize leftover mashed potatoes.

Yields: 12 potato muffins

3 lb red potatoes, peeled

1 1/2 tsp salt

2 tsp black pepper

1/4 C minced garlic

4 Tbsp butter

1 C half & half

2 pieces bacon (omit if highly reactive to amines or if vegetarian)

For the Filling:

1/2 C cream cheese

4 Tbsp fresh minced chives

2 Tbsp fresh minced rosemary

1/2 tsp minced garlic

salt & pepper to taste

  • Preheat oven to 375 degrees.
  • Cut and boil potatoes (you can reserve the boiled potato water and use it as a soup base – the starches help thicken soup).
  • In a bowl, mix together cream cheese, chives, rosemary, 1/2 tsp garlic, and salt & pepper. Set aside.
  • Cook bacon till gently crisp. Reserve fat and cool bacon.
  • Cook 1/4 C minced garlic in the butter till garlic is fragrant and just barely starting to brown.

Cook garlic

  • Drain and mash potatoes.
  • Crumble bacon into potatoes. Add bacon fat, garlic butter, half & half, salt & pepper. Mix well.
  • Lightly grease a (12-muffin) muffin tin. Using a spatula, spoon potatoes into muffin tin till they’re heaping and full.
  • Use your thumb to press an indent into the middle of each potato muffin.
  • Spoon about a tablespoon of the cream cheese mix into the indentation. I use two spoons for this – one to hold the mixture, and one to scrape it away from the other spoon and into the potato muffin.
  • Bake for 40 minutes, uncovered.
Muffin Tin Mashed Potatoes

Muffin Tin Mashed Potatoes

  • Allow to cool on the stovetop for 5 minutes, then use a small, flexible spatula to scoop them out.
Very Low Amine: salt, pepper, garlic, chives, rosemary
Low Amine: peeled potato, butter, half and half, cream cheese
Very High Amine: bacon
Photos courtesy of Molly Magee Photography

Low Amine Bean and Greens Soup

low amine bean and kale soup

Low amine bean and greens soup

I was feeling under the weather, and needed some hearty soup to help clear the evil out of my body, so decided to throw together a low amine soup.

7 C homemade vegetable broth

1 C water

1 C chopped flat leaf parsley, stems included

1 bunch bok choy, chopped (or half a small head napa cabbage)

1 C mixed dried beans

1 medium sweet potato

2 small Russet potatoes, peeled

Juice of 1/2 lime (omit and add a little more ascorbic acid, for lower amine)

4 Tbsp minced ginger

2 Tbsp minced garlic (about 8 cloves)

5 Tbsp minced shallot (about 1 1/2 shallots)

4 Tbsp safflower oil

1/2 C fresh, organic apple juice (optional)

2 Tbsp ground cumin

1 1/2 tsp turmeric

1 tsp rosemary

1 large bay leaf

1 1/2 tsp salt

1 tsp fresh cracked black pepper

Frozen broth and mixed beans

Frozen broth and mixed beans

  • In a medium sized stock pot, bring pre-made vegetable (or other stock) broth to a boil, add beans, and reduce to low simmer.
  • Add parsley, cumin, turmeric, bay leaf, rosemary, salt, and pepper. Cover.
  • Heat a separate sauce pan to medium high. Add oil and minced garlic, ginger, and shallot. Stir often and cook for about 3 minutes, or until fragrant and garlic has started to brown.
Shallot ginger garlic

Cooking shallot, ginger, and garlic

  • Add cooked spices to stock pot. Simmer for an hour or until beans are done.
  • Add bok choy / napa cabbage, lime / ascorbic acid, and water. Cover and cook for 15 minutes on low (just barely simmering).
  • Chop sweet potato and Russet potatoes into small, bite sized pieces. Add to the pot.
  • Add apple juice.
  • Cook for additional 15 minutes, or until potatoes are tender. Low amine bean and greens soup is done when the largest beans in the soup are cooked through.
Very Low Amine: broth (assuming homemade and from acceptable low amine vegetable scraps), water, parsley, beans, sweet potato, ginger, garlic, shallot, apple juice, cumin, rosemary, bay leaf, salt, pepper, bok choy, napa cabbage, ascorbic acid
Low Amine: turmeric, peeled potato, safflower oil
High Amine: lime juice