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These oil-free oven-roasted potatoes are incredibly easy to prepare and are perfect as a side dish to almost any meal.
Potatoes are a staple in my house and they're very filling. No-oil roasted potatoes make a great base to build on using simple ingredients. The starch acts like a blank canvas, they’re transformed by the seasonings you dress them up with.
I’ve tested a few different ways of roasting potatoes without oil, like boiling first then roasting, or using aquafaba, but I’ve always come back to dry roasting without boiling. Chop them, toss them with at least salt, and roast them at a high temperature. So far the high heat has been the biggest factor in getting crispy potatoes, as well as not overcrowding the baking tray.
Please keep in mind that for an oil-free version of classic oven-roasted potatoes, a silicone mat or parchment paper is essential. However you cook them, roasted potatoes are one of those easy vegan recipes that your family will love!
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Which potatoes are best for roasting?
Almost any type of potato can be roasted try Russets, Yukon gold, red, fingerling, and even sweet potatoes. You may have to adjust the time needed to roast depending on the type of potato you use.
If you roast sweet potatoes without oil you’ll need some kind of liquid for the seasoning to adhere to the potatoes. When cut, their surface is much drier than a russet or gold potato. Some options are lemon juice, vegetable broth, aquafaba, and even apple cider vinegar. The apple cider vinegar will dissipate during roasting so your potatoes are not going to be tangy.
Variations
You can change the seasonings and create delicious variations to mix things up. Add any of these suggestions with salt.
- Chili powder and ground cumin
- Smoked paprika and garlic powder
- Dried rosemary and fresh parsley (add fresh parsley when the potatoes are done roasting)
- Italian seasoning and nutritional yeast
- Everything bagel seasoning and nutritional yeast
- Truffle salt
- Just salt and black pepper
Tips
- Dice all of the potatoes the same size so they roast at the same rate.
- For best results season the oil-free potatoes as soon as you’re done chopping them before they dry and lose the moisture that the seasonings will stick to.
- Spread the potatoes out evenly in a single layer on a baking sheet, if they're overcrowded the potatoes will steam instead of roast. They should have a little room between them.
- If you change up the seasoning, add dried herbs before you roast and fresh delicate herbs after you roast (like cilantro and parsley). Hardy herbs like rosemary and thyme can be added before roasting.
- The potatoes can be cut ahead of time and stored in a bowl covered with water until ready to use. I wouldn’t recommend leaving them in the water for more than a day.
- If you have a convection oven that uses a fan to circulate hot air evenly, this oven setting helps to develop crispy roasted potatoes and reduces the cooking time. This setting is different than a conventional oven that doesn’t use a fan to circulate.
- In case your potatoes are too dry for the seasoning to stick to, try tossing them with a little bit of vegetable broth.
How to roast potatoes without oil
The first step to this easy recipe is to preheat the oven to 425˚F (220˚C). Then wash and scrub any dirt off the potatoes.
Next, chop the potatoes into small bite-size chunks, about ¾-1 inch thick. Use a silicone mat or parchment-lined baking sheet so the potatoes do not stick to the tray. Place potatoes on the mat after cutting while they are still damp.
Add the seasonings to the potatoes and toss them to disperse the seasonings.
Roast for 30-40 minutes on the middle rack, or until the potatoes start to turn golden brown and parts of them puff up.
To check for doneness pierce one with a paring knife, it should give a little resistance and slide off the knife with ease. Timing will depend on the size of the potatoes.
Storage
Oil-free potatoes are best the day they’re made but leftovers can be stored in the refrigerator for up to 5 days in an airtight container. They can also be frozen to enjoy later.
Frequently asked questions
Yes, you can freeze diced cooked potatoes. I haven’t tested freezing uncooked diced potatoes, so I can’t say for sure how they’d do. I like to freeze the cooked potatoes spread out on a silicone mat or parchment paper on a baking tray.
Once they’re frozen transfer them to a freezer-safe bag or container. When you’re ready to consume, there’s no need to thaw. Place them on a silicone mat or parchment-lined baking tray in a preheated oven at 375 F for 8-10 minutes or until warmed through.
If you want to make oil-free potato wedges, I would boil or steam Russet potatoes first because they take so long to roast in the oven and they may cook unevenly if sliced into wedges. To boil place whole potatoes in a pot with enough water to cover them, bring to a boil, lower to a simmer, and cook for 15-20 minutes until pierced easily with a knife.
Cool them completely before slicing them into wedges, I like to do this ahead of time and be able to chill them in the fridge. Toss wedges with seasonings and arrange in a single layer, roast at 425 F on a parchment-lined sheet pan and cook for 15-25 minutes.
Serving Suggestions
These no-oil roasted potatoes can be added as a side to almost any meal, but here are a few suggestions.
- Serve them with spicy tofu scramble .
- As a side to lentil walnut tacos.
- Along with a vegan chickpea tuna salad or hummus cucumber sandwich.
- Substitute them for the rice in a vegan taco bowl or a vegan Mexican-inspired bowl.
- Make the crispy roast potatoes a main dish by adding pinto or black beans, greens, fresh or roasted vegetables, and top with vegan chipotle sauce.
- Top them with chili and vegan nacho cheese.
- Serve with roasted broccoli and vegan nacho cheese.
- Enjoy them in a vegan chickpea potato nourish bowl with roasted red pepper dressing.
Related recipes
Here are a few more vegan potato recipes for a plant-based diet.
- Oil-Free Breakfast Potatoes
- Vegan stuffed potatoes with roasted broccoli, chickpeas, and vegan nacho cheese
- Hatch Green Chile Tofu scramble with potatoes
- Mashed potatoes without butter or oil
- Mashed potatoes with coconut milk with roasted garlic
I hope you enjoy the delicious oil-free potatoes! If you like the recipe, feel free to rate it and leave a comment.
PrintRecipe
Oil-Free Oven Roasted Potatoes
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Vegan
Description
How to roast potatoes without oil for an easy side dish to almost any meal.
Ingredients
- 4 medium ((2.2 pounds)(967 g)) russet potatoes
- ½ teaspoon salt, or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (optional)
Instructions
- Preheat the oven to 425˚F (220˚C).
- Wash and scrub the potatoes.
- Then chop the potatoes into small bite-size chunks, about ¾-1 inch.
- Use a silicone mat or parchment paper so the potatoes do not stick to the cookie sheet.
- Add the potatoes to the mat after cutting while they are still damp.
- Add the seasonings to the potatoes and toss them to disperse the seasonings.
- Roast for 30-40 minutes, or until the potatoes start to brown and parts will puff up. To check for doneness pierce one with a paring knife, it should give a little resistance and slide off the knife with ease. Timing will depend on the size of the potatoes.
Notes
Don’t overcrowd the potatoes, spread them out in a single layer.
Dice all of the potatoes the same size.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: oven
- Cuisine: american
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