Delicious Oil-Free Oven Roasted Potatoes that are baked until crispy and golden brown. Lightly seasoned with only a little salt & pepper and super easy to prepare. These potatoes are the perfect plant-based side dish!
Nothings screams COMFORT FOOD like potatoes! Especially, crispy little oven-roasted potatoes. They are an incredible side dish because they’re delicious and require hardly any effort.
These potatoes season up perfectly with just a little salt and pepper. But, don’t be afraid to get creative and use some of those forgotten herbs and spices just sitting in your cabinet.
So, what are you waiting for? Go comfort thyself with these delicious Oil-Free Oven Roasted Potatoes. And, because there is NO OIL on these tantalizing taters you can go absolutely freaking NUTS and get really comfortable.
Let’s do it.
Which Potatoes Are Best For Oven Roasting
My favorite potatoes when baking up a batch of these crunchy beauties is Red or Russet potatoes. The crisp up really well and I just love the flavor of these potatoes best.
Yukon Gold, in my experience, do better as mashed potatoes. They tend to be a little drier and do not roast as well. But, this is just my opinion so experiment a bit until you find what works best for you.
How Do You Make Oil-Free Oven Roasted Potatoes
You can make these spectacular spuds in 4 easy steps.
- Boil
- Chop
- Season
- Bake
Yes, I know. Really complicated. But, let us proceed.
Start by preheating your oven to 450˚F.
Next, place your potatoes in a pot, cover with water, and boil them for about 5 minutes. You want them just tender enough to pierce with a knife or a fork, but not mushy. We’re not trying to cook them, but just soften them up a bit. This will let the potato crisp up on the outside, but stay soft and moist on the inside.
Once the potatoes are done boiling chop them into 1″ pieces and spread them evenly on your baking sheet. Now, just season and bake.
Pop them into a 450˚F oven and let them roast for about 30 minutes or until they start to brown. That’s it!
And, just like that, you’ve got delicious oil-free oven roasted potatoes!
Can I Freeze Roasted Potatoes
Yes! These potatoes freeze very well believe it or not! You can store them in a freezer bag. And, when you’re ready to eat just pop them into the oven or heat them in a nonstick skillet on the stove.
I like keeping a big batch of these oil-free fries on hand. They’re great for a snack, making hashbrowns, or a delicious breakfast hash using leftovers. The possibilities are endless.
What Goes With Roast Potatoes
Thanks for asking. How about?
These Oil-Free Oven Roasted Potatoes are very versatile. As you can see they’re great as a side for breakfast, lunch, or dinner.
You will love these Oil-Free Oven Roasted Potatoes. They are…
- Easy to make
- Virtually fat-free
- Healthy
- Crispy on the outside
- Soft on the inside
- Versatile
- & Delicious
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. I want to see what you’re doing!
Want More Potato Recipes?
Try these…
- Creamy Vegan Scalloped Potatoes
- Homemade Vegan Mashed Potatoes
- Sweet Potato Shepherds Pie
- Sweet Potato Black Bean Chili
- Mashed Potato Tacos
- Vegan Cheese Sauce
Oil-Free Oven Roasted Potatoes
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Print Recipe
Pin RecipeDescription
Delicious Oil-Free Oven Roasted Potatoes that bake to a crispy golden brown. Lightly seasoned with only a little salt & pepper and super easy to prepare. These potatoes are the perfect plant-based side dish!
Ingredients
- 6 small russet or red potatoes
- salt & pepper to taste
Instructions
- Preheat your oven to 450˚F and line a baking sheet with parchment paper or silicone baking mat.
- Place the whole potatoes in a large pot, cover with water, and boil for 5 minutes or until just tender enough to pierce with a fork or knife. Drain the potatoes, cut into 1″ pieces, and spread them evenly on the baking sheet.
- Sprinkle the potatoes with salt and pepper and place the baking sheet into the oven on the middle rack and roast for 30-40 minutes or until the potatoes start to get bubbly and brown.
- Remove from the oven and serve.
Notes
Put your potatoes into the pot with the water before it boils. You want to allow the potatoes to cook as the water heats up.
If you like your potates a little darker and extra crispy let them cook an extra 10 or 15 minutes. I like mine about 50/50.
- Category: Sides
- Method: Baking
- Cuisine: Vegan
Keywords: vegan, oil-free, healthy, fat-free, potatoes, side
Looks great! Is is OK to use parchment paper at 450 degrees?
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Yes, absolutely.
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Would this method work with sweet potatoes?
Yes, you can for sure use sweet potatoes! You’ll want to watch them a little more closely as sweet potatoes can often char a little quicker. Good luck!
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Could you cook in the instapot instead of boiling them first?
Absolutely! But, I would only steam for 2-3 minutes at first. You don’t want them mushy. Let me know how it goes.
Could you peel the potatoes before boiling?
Absolutely. It is only my prefernce to leave them on. Do what works for you.
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I was a bit skeptical as to how crunchy they would turn out. I was really impressed. They were unbelievably crunchy on the outside, lovely and soft in the middle. It’s as if oil had been added to them. Thanks for the tip of what type of potato works best. Russet or red potatoes work a treat 👌
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Natalka, that is so great and my pleasure to help. I’m so glad you enjoyed them and thanks for rating them too!
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Just made them! Really yummy!!
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Yay! So glad you liked them.
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So delicious and simple! Thank you. Loving your recipes and ideas 👍
Thank you so much, Joy!
Whoops…just commented and forgot to rate it. 5 stars all the way!
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Thanks again! LOL! Blessings.
Oh my word! These potatoes are delicious! And so easy to make! I can tell I’ll be making them a lot! I’ve also made your onion rings a while back and they were awesome! Oh, and I made your wheat bread too a bunch of times. I’ve shared your site with so many people who go nuts when they see your recipes. I’m gonna try and make your meatloaf next and I think with these potatoes its gonna be killer! Thank you Shane for helping me eat delicious foods that are also healthy! God bless you my new best friend!
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Jody, thank you so much! We love these little potatoes too. I could eat the entire batch by myself:) Thank you so much for sharing because that’s how lives are changed and I so appreciate your passion. And, yes, these little devils are KILLAH with the meatloaf. You should also try my Vegan Creamed Corn too;) Blessings, my friend.
These are so easy to make and were delicious! I added a little garlic powder and onion powder to the S&P. Another reliable recipe. Thank you.
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Thank you so much, Naomi. And, love your additions. Peace.
really good!
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Thank you, Emily!