Golden, crispy No Oil Healthy Roast Potatoes. Made without a single drop of oil, these easy, healthy roast potatoes are low calorie, and fat-free!
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FEATURED COMMENT
"Of all the potatoes I’ve ever made, including oil, never have mine been this crispy and perfect. Excellent recipe. "
- Wendy ⭐️⭐️⭐️⭐️⭐️ More reviews →
It's all about the simple things in life today. Like potatoes. I adore them. ❤️ Nothing beats crispy roast potatoes as a side dish to serve alongside your vegan roast.
But, with all of that lovely yummy crispiness comes oil and fat and grease. Until now that is.....Because these golden and crispy roast potatoes are made without a single drop of oil!
Ingredients
Oil-free Roast Potatoes are super simple to make. All you need is a rimmed baking tray or roasting pan and just 3 ingredients, plus seasoning:
- Potatoes. Using the right kind of potato is really important when it comes to great roast potatoes. I think Yukon Gold potatoes make the very best roasties. Russet potatoes and red potatoes are also good. If you are in the UK use Maris Piper, red, or King Edward.
- Semolina or fine cornmeal.
- Aquafaba (a.k.a magic bean juice and my secret trick for perfect fat-free roast potatoes!)
- Salt & black pepper, but you can also add any other spices you like on your potatoes.
Yes, these healthy oil-free roast potatoes are made with aquafaba, a trick I learned when making my Loaded Taco Fries. It's a really great substitute for oil and esnures that you can make golden and crispy roast potatoes without any oil.
In fact, they are a pretty close runner up to traditional roast potatoes made with oil, and what you lose (just) a little bit in taste, (because let's face it, potatoes cooked in oil are amazing), you make up for in low calories, virtually non existent fat content, and feel good healthiness. And they are still perfectly crispy and delicious!
What is aquafaba?
Aquafaba is the liquid that is found in a can of chickpeas. It's thick and starchy and can be used in some really clever ways, such as a replacement for oil, an egg replacer in baking, and it even whips up just like egg white does to make meringue!
Whenever I use chickpeas I save the liquid. It freezes well for up to 6 months. Canned chickpeas also freeze well in a pot without their aquafaba, so if you need some for this recipe and don't need the chickpeas you can save them for another time.
How To Make Roast Potatoes With No Oil
Healthy oil-free roasted potatoes are made in much the same way as roast potatoes with oil:
- First the potatoes need to be parboiled. Then drain, return to the pan and allow to steam dry for a few minutes.
- Toss them in aquafaba, semolina, salt, and pepper, then give them a really good shake to rough them up.
- Spread out on a baking tray and roast .
- Flip at halftime then continue to roast until golden and crisp.
EXPERT ROAST POTATO TIP - Boiling the potatoes before roasting, then roughing them up, is an essential part of the process. It creates a rough outside, which when combined with the other ingredients, creates a thick slurry of aquafaba, soft potato, and semolina. This coats and clings and crisps up beautifully for that perfect crunchy exterior and fluffy inside texture. It also makes them turn gloriously golden as all perfect roasties should be!
Serving Suggestions
Serve your roast potatoes with your Sunday roast, or with your midweek dinners. There's never a wrong time for roasties!
All of these make great accompaniments:
Recipe
No Oil Healthy Roast Potatoes
Author:WATCH HOW TO MAKE IT
Ingredients
- 2 lbs (900 grams) potatoes
- ⅓ cup (80 ml) aquafaba , the liquid from a can of chickpeas
- 3 tablespoons semolina or fine/medium cornmeal , (if you are gluten-free use cornmeal)
- 1 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 450°F (232 °C) and line a baking tray or roasting tin with parchment paper or a silcone baking mat.
- Peel the potatoes and cut into chunks. Timings here are based on a medium potato being cut into about 5 pieces. Make sure all pieces are pretty even.
- Place the potatoes in a saucepan, cover with water and bring to a boil. Once at a rolling boil cook for about 7 to 8 minutes until you can just manage to stick a fork in them but they are still quite hard. Once at this point, drain then immediately return to the hot saucepan. Allow to steam dry with the lid off for a couple of minutes before proceeding.
- Add the aquafaba and semolina to the potatoes, put the lid on the saucepan and shake vigorously a good few times to rough up the potatoes, then dig in with a spoon and stir them around a bit to get the slurry that has settled on the bottom to coat them thoroughly. Don't worry if they break up a little bit.
- Tip the potatoes onto the lined tray, spread them out in a single layer, then season with a generous amount of salt and freshly ground pepper.
- Place in the hot oven on one of the upper shelves, and cook for 25 minutes. Remove, flip them all over ( I use a fork and a spoon), then return to the oven and cook until they are a lovely golden brown. It should take around 25 to 30 minutes, but the time will vary a little depending on your oven and the type of pan you are cooking them in.
NOTES
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KayJ says
Is there anything else I could use other than corn meal, tapioca flour, or any of the other suggested comments? I am very limited in my choices over here and don't want to ruin my first try at this.
Melanie McDonald says
Semolina is my preference for this recipe. Cornmeal is a close 2nd. I haven't tried it with anything else.
Marcey E Siegel says
I look forward to trying this recipe AFTER Passover...we are not allowed to use corn products during this week. Can I use small red potatoes without peeling them?
Melanie McDonald says
Red potatoes are fine but you will need to peel them. This recipe won't work with unpeeled potatoes.
Annie says
These came out perfectly! Best way to get a crisp exterior on a potato without deep frying😱. Kinda miraculous.
Melanie McDonald says
I'm so pleased you enjoyed them, Annie and thank you for your review. It's much appreciated!
serena says
Absolutely delicious! :D I added some garlic powder, onion powder and dominican oregano to help decrease the amount of salt I needed, and big yum.
Blitzo says
Wow! So excited to do this recipe of no oil crispy roasted potatoes its good for older people like my grandma.
marge201 says
I love roasted potatoes so much and am really curious about the aquafaba. Cornmeal I presume is fine, correct? Someone said that tapioca starch worked great. I have tapioca flour. Same difference?
Melanie McDonald says
I personally wouldn't use tapioca starch for this recipe. Fine or medium cornmeal is ok.
Bev says
Fantastic! My family loved these! Switching to an oil free diet. Didn’t miss the oil one bit. Followed the recipe exactly. Thank you so much!
Elon says
I'm eating these right now and they are very crispy and tasty! Thanks for the recipe!
A Virtual Vegan says
So pleased you're enjoying them!
Lee says
Will this recipe work with masa (ground corn flour) instead of corn meal?
A Virtual Vegan says
I think that would be fine.
Penny says
I didn't have corn meal, corn flour or semolina, so I used gluten-free Tapioca starch, and they turned out great anyway.!
Karen says
OMG tried these tonight they are amazeballs. Thanks for sharing
Elizabeth says
Sorry, I do see where you state to return potatoes to pan. Is it a saucepan with lid? Thanks
A Virtual Vegan says
Once drained and steamed dry, you return them to the pan you boiled them in so you can toss them with the other ingredients before spreading out on a baking tray. Hope that helps!
Glenn E Arnold says
Just made these tonight and they were DELICIOUS! I added some additional spice seasoning with the salt and pepper to give it a little heat! ? Yum! My wife loves them. We killed a whole bowl full (about two pounds of potatoes) with ketchup – in addition to the plant burgers I also made. Ha ha! A FEAST! Thanks for another AWESOME recipe, and OIL-FREE TOO! BONUS!! ????????