Make a healthier version of restaurant-style home fries with this easy recipe for oil-free roasted potatoes. Creamy on the inside and perfectly crispy on the outside!
Why you’ll love this recipe
- It’s so easy: Like really, really easy. Chop, boil, season, and roast. No advanced skills or special equipment needed.
- It’s budget-friendly: You just need potatoes and a few spices you probably already have on hand.
- It’s healthy: This recipe eliminates oil, giving you a delicious dish without the extra fat and calories.
Ingredients
- Potatoes: I used russet in the photographs, but Yukon gold or red potatoes also work well. Whether you peel the potatoes is a matter of personal preference; I like to leave the skin on for added texture and crispiness.
- Garlic powder: Just a touch adds subtle flavor.
- Paprika: For color and contrast. Substitute smoked paprika for a smokier taste (if you do, start with a smaller amount and add to taste).
- Onion powder: For a hint of onion flavor.
- Fine sea salt (optional): Feel free to omit the salt if you are reducing your sodium intake for health reasons. If you are not, I recommend using it in this recipe to keep the potatoes from tasting too bland.
- Freshly cracked black pepper: Enhances the flavor. Add to taste.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Step 2: Boil the diced potatoes in a large pot of water for about 8 minutes, or until the potatoes are slightly firm but can be pierced with a fork.
Step 3: Drain the potatoes in a colander over the sink. Let them rest in the colander for about 5 minutes.
Step 4: Transfer the diced potatoes to a large bowl. Add the garlic powder, paprika, onion powder, sea salt (if using), and pepper. Toss the potatoes to cover them with the seasoning.
Step 5: Spread the diced potatoes evenly on the prepared baking sheet.
Step 6: Roast for 35 to 40 minutes, or until the edges of the potatoes are starting to turn golden brown. Serve immediately. Oil-free roasted potatoes make a great side dish for a variety of meals. Try them with Herbed Tofu Scramble for a delicious breakfast.
Equipment
- Cutting board
- Chef’s knife
- Measuring spoons
- Baking sheet
- Parchment paper
- Large pot
- Fork
- Colander
- Large bowl
Storage
Oil-free roasted potatoes can be refrigerated for 4 to 5 days or frozen for up to 1 month.
Related
Looking for other healthy side dish ideas? Try these:
Oil-Free Roasted Potatoes
Equipment
- cutting board
- chef's knife
- measuring spoons
- baking sheet
- parchment paper
- large pot
- fork
- colander
- large bowl
Ingredients
- 1½ pounds Yukon gold, red, or russet potatoes cut into 1-inch dice
- 1 teaspoon garlic powder
- 1 teaspoon paprika (or smoked paprika, but start with a bit less and add to taste)
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt (optional, but highly recommended) or more to taste
- freshly cracked black pepper to taste
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Bring a large pot of water to a boil. Add the diced potatoes, reduce the heat slightly, and boil for about 8 minutes or until the potatoes are still slightly firm but can be pierced with a fork.
- Drain the potatoes in a colander over the sink. Let them rest in the colander for about 5 minutes.
- Transfer the diced potatoes to a large bowl. Add the garlic powder, paprika, onion powder, sea salt (if using), and pepper. Toss the potatoes to cover them with the seasoning.
- Spread the diced potatoes in an even layer on the prepared baking sheet. Roast for 35 to 40 minutes, or until the edges of the potatoes are starting to turn golden brown. Serve immediately.
Notes
- Store leftover oil-free roasted potatoes in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
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