Golden, crispy No Oil Healthy Roast Potatoes. Made without a single drop of oil, these easy, healthy roast potatoes are low calorie and virtually fat-free!
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 beef, vegan turkey style roast, vegan chicken, and maybe some roasted red cabbage too. But, with all that lovely yummy crispiness comes oil and fat and grease.
I've previously used aquafaba instead of oil in my Loaded Taco Fries and now we are using it as a substitute for oil in this healthy low fat roast potatoes recipe.
These healthy oil-free roasted potatoes with aquafaba are a pretty close runner up to the more traditional roast potatoes made with oil , and what you lose (just) a little bit in taste, you make up for in low calories, virtually non existent fat content and feel good healthiness. And they are still perfectly crispy and delicious!
No Oil Healthy Roast Potatoes are super simple to make. All you need is a rimmed baking tray or roasting pan and just 3 ingredients:
- Semolina (or cornmeal for gluten-free)
- Aquafaba a.k.a magic bean juice
Plus plenty of salt and pepper.
What is aquafaba?
Aquafaba is the liquid that is in a can of chickpeas. When you use chickpeas save it to use in all kinds of recipes such as these oil-free roasted potatoes and vegan baking. It freezes well so if you open a can and have no need for the aquafaba right away, save it for a later date.
Canned chickpeas also freeze well in a pot without the 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 Healthy Roasted Potatoes
Healthy oil-free roasted potatoes are made in much the same way as roast potatoes with oil. Here's how:
- Cover the potatoes in boiling water and parboil, then drain and let them steam dry in the pan.
- Toss in aquafaba, semolina, salt and pepper, giving them a good shake to rough them up.
- Spread out in a single layer on a lined baking sheet and roast.
- Flip then roast some more until perfectly crisp.
Success Tip - Boiling potatoes before roasting, then roughing them up, is an essential part of the oven-roasted potatoes process. It creates a rough outside, and a thick slurry of aquafaba, soft potato and semolina which 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 roast potatoes should be!
Using the right kind of potato is really important when it comes to great roast potatoes. I love to use Yukon Gold potatoes. Russet potatoes and red potatoes are also great, or Maris Piper in the UK.
Prefer a more traditional recipe with olive oil, garlic, fresh herbs and lemon? Check out my Lemon Garlic Air Fryer Roasted Potatoes.
More Oil-Free Recipes
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No Oil Healthy Roast PotatoesAuthor:
- 2 lbs (900 grams) potatoes
- ⅓ cup (80 ml) aquafaba , the liquid from a can of chickpeas (or use 4 tablespoons of oil instead)
- 3 tablespoons semolina or fine/medium cornmeal , (cornmeal for gluten-free)
- black pepper
- Preheat oven to 450°F and line a baking tray or roaster 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 pan, cover with water and bring to a boil. Boil for about 5 to 6 minutes or until you can just manage to stick a fork in one. They should still feel a bit hard though. Once at this point, drain through a colander then leave for a few minutes to steam dry before returning to the saucepan.
- 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.
- Tip the potatoes onto the lined tray and spread them out in a single layer, then season with a generous amount of salt and freshly ground pepper.
- Place in the hot oven and cook for 25 minutes. Remove, flip them all over then return to the oven and cook for around another 20 minutes or until a lovely golden brown. The time will vary a little depending on your oven and the type of pan you are cooking them in.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.