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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"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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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.
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!
Jillie says
We tried these tonight. Followed the recipe exactly and they came out perfect!! Big hit and we'll be making them again soon! Thank you!
A Virtual Vegan says
Yay! That's great. I'm so glad you enjoyed them!
Anna says
I almost decided to make mash potatoes for xmas this year (I try to avoid oil), when suddenly I disovered your recipe - thank you so much! :-)
A Virtual Vegan says
Awesome! So glad you enjoyed them!
Anni says
Love this recipe!
Janet says
This recipe is amazing. They were a huge hit. Thank you so much for posting this.
Denise says
Brilliant! The whole family loved them.
Trinity says
OMG - just YES!!! The only problem I had was that I couldn't stop eating them!
A Virtual Vegan says
Ha ha! Thank you Trinity. I always have that problem when it comes to roast potatoes!
Vanessa says
This recipe is genius!
Aimee says
Oh. My. Goodness. SOOOOOO good!