It doesn’t sound possible, right? But, this recipe from fifteenspatulas.com absolutely does the trick at making crispy roasted potatoes WITHOUT oil! And, I also added red peppers and onions to the mix. Delish! Now we can enjoy them without any added fat. I like steaming instead of boiling them since it keeps more of the nutrients in the potato. If you have a non-stick cookie sheet and use a little non-stick spray, clean-up should be easy.
Oil-Free Roasted Potatoes
2 russet potatoes and 2 yams, peeled and cut into 1″ pieces.
1 pepper, any color, cut into 1″ pieces
1 red onion, cut into 1″ pieces
2-3 T. flour
Salt & Pepper
Preheat the oven to 450 degrees F.
- Place the potatoes, onion and peppers in a large saute pan with a little water and once water is boiling, steam for about 5 minutes until the potatoes are crisp tender. Drain the potatoes, return the pieces to the pot (don’t put the pot back on the heat), and sprinkle the flour over. Put the lid back on the pot, and shake it vigorously for a few seconds. You are marring the edges, which will facilitate the crunchiness of the potatoes later on.
- Dump the potatoes onto a sheet pan lightly sprayed with oil and make sure they are in a single layer (don’t crowd the potatoes, or the edges won’t get crispy). Sprinkle with salt and pepper to taste.
- Roast for 30-45 minutes at 450 degrees F, turning after half way done, but watch them carefully so as not to burn.
Plant Based Cooking: plantbasedcooking.com-breakfast