Golden Crispy Roasted Potatoes without a single drop of oil. Easy, healthy, low calorie and virtually fat-free!
It’s all about the simple things in life today. Like potatoes ❤️
I adore them. Nothing beats Crispy Roasted Potatoes to serve alongside your vegan roast. But, with all that lovely yummy crispiness comes oil and fat and grease.
Until now…..
Since the creation of my completely oil-free Loaded Taco Fries, I have been wanting to experiment a little more with using aquafaba as a substitute for oil when roasting.
Well I finally got around to it and these Healthy No Oil Crispy Roasted Potatoes* happened.
LOW CALORIE & VIRTUALLY FAT FREE ROAST POTATOES
I love traditionally cooked roast potatoes a lot and I am not going to lie, these don’t taste quite as good as those. After all, as unhealthy as using copious amounts of oil is, it tastes pretty good when roasted up with the humble spud. However, they are a pretty close runner up, and what you lose (just) a little bit in taste, you make up for in low calories, virtually non existent fat content and smug, feel good healthiness.
Plus if you are anything like me, you can put those calories you saved on the potatoes to good use when it comes to dessert.
And your oven will thank you muchly too! Oily things splatter EVERYWHERE and I’m sure you are all aware of how thoroughly awful cleaning ovens is. I literally have to not show mine ever in my recipe videos because I hate cleaning it and if you so much as caught a glimpse I might die of embarrassment.
CRISPY ROASTED POTATOES WITH JUST 3 INGREDIENTS!
These Healthy No Oil Crispy Roasted Potatoes are super simple to make. All you need are 3 ingredients and some salt and pepper:
Potatoes (obvi!)
Semolina (or cornmeal)
Aquafaba a.k.a magic bean juice
It’s such an easy process too. Check out the video below to see exactly how, but basically you boil the potatoes for a bit, drain and allow to steam dry, Then drizzle over aquafaba and sprinkle on semolina. Shake well to rough ’em up, then roast. Flip, roast some more, then EAT! ????
The roughing up is an essential part of the process. It creates a thick slurry of aquafaba, soft potato and semolina which coats and clings and crisps up beautifully. It also makes them turn gloriously golden as all perfect roast potatoes should be!
HUNGRY FOR MORE?
If you love potatoes then you might also enjoy my Lemon Garlic Air Fryer Roasted Potatoes, Vegan Potato Soup, Green Bean Potato Curry and my Melting Cinnamon Roasted Sweet Potatoes.
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Healthy No Oil Crispy Roasted Potatoes
Ingredients
- 900g / 2 lbs potatoes , see notes
- 80mls / ⅓ cup aquafaba , the liquid from a can of chickpeas
- 3 tablespoons semolina , cornmeal can also be used but make sure it isn't too course. Semolina is not gluten-free so be sure to use the cornmeal option if you need to keep this recipe gluten-free
- Salt
- Pepper
Instructions
- Preheat oven to 450°F
- 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. Once boiling the should take about 5 - 6 minutes to become just fork tender. As soon as they do, drain through a colander then leave for a few minutes to steam dry before returning to the pan.
- Line a baking tray or roaster with parchment paper or a Silpat. This is essential because no oil is used.
- Add the aquafaba and semolina to the potatoes, put the lid on the pan 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 potatoes slurry that has settled on the bottom to coat them thoroughly.
- Tip the potatoes onto the lined tray and spread them out so they are not touching each other 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.
- Serve immediately.
Notes
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
Wendy says
Of all the potatoes I’ve ever made, including oil, never have mine been this crispy and perfect. Excellent recipe. Served with the pot roast…sooo yummy!!
Bernie says
Wonderful!!
elisabetta says
Didn’t think oil free roasted potatoes could taste nice and had given up on the idea of having them and then tried this recipe and everything changed. The potatoes are crispy on the outside and really fluffy inside and don’t miss the oil at all! This recipe is a lifesaver! Will make it again and again
A Virtual Vegan says
I’m really pleased you enjoyed them so much. Thank you!
Nomnom says
Does this also work with yams/sweet potatoes?
A Virtual Vegan says
It would need changes to work with yams/sweet potatoes. They don’t really need to be parboiled before roasting. But you could still coat them in aquafaba (you will need less as they will be hard and raw) then roast, or coat them in aquafaba, then toss through the cornmeal/semolina and roast until tender and crispy.
Julia Rossen says
Any idea how you would need to modify this recipe to make in an air fryer?
A Virtual Vegan says
I have just got an air fryer myself, but haven’t had a chance to try this recipe in it, or to try using aquafaba instead of oil. I think that maybe the semolina/cornmeal might blow off while they were cooking? I’d have to try it to know for sure though.
I just published this new recipe for roasted potatoes in an air fryer today: https://avirtualvegan.com/air-fryer-roasted-potatoes/ . It might be easier to follow that one. I think you could safely replace the oil with aquafaba as long as your basket is definitely non stick. You might need a tablespoon or 2 more to coat them though. You don’t have to add the lemon, garlic and rosemary if you prefer them plain but at least you’ll have the timings and temperature etc down. Hope that helps!
JudyToronto says
I’m loving the raves for this recipe. Would it work with sweet potatoes?
Melanie McDonald says
I haven’t tried it with sweet potatoes. I find they cook much more quickly than regular potatoes and I don’t generally parboil them like I do with regular potatoes either. I’m sure it would work but it would probably need some tweaking.
Annie says
Mmm. I want to take a go at these. We are corn-free. What would be the next best thing to semolina?
A Virtual Vegan says
Semolina is made from wheat not corn so will be fine!
Frances says
These were fantastic! I eat WFPBNO and hadn’t found a recipe for crispy potatoes and this one came to the rescue! Love it and have made it several times since.
A Virtual Vegan says
Thank you! That’s awesome. I’m so pleased you are enjoying the recipe.
Barbara Lindsey says
Thank you for the recipes. I will definitely be trying this one. I really love potatoes and without the oil, even better.
A Virtual Vegan says
You’re welcome. Hope you enjoy them!