Oil-Free Roasted Potatoes
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!
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.