Super quick and easy herbed oil-free roasted potatoes. These potatoes are deliciously seasoned and pillowy soft inside after a good oven roasting without any extra oil or fat. They are the perfect side for dinner or breakfast and the leftovers are fantastic in a buddha bowl.
Start with around ten smaller sized potatoes. I recommend Red, Fingerling or even Yukon Gold potatoes as opposed to your garden variety Russet potato. Potatoes that are less starchy will hold up better to roasting without turning into an overly soft mess. Give your roasting potatoes a good wash and scrub then dig out any dark or generally icky looking spots but leave the rest of the skin intact.
I like decently sized potato chunks but not so big that you need to bake them forever. I usually cut my potatoes into thirds and then I will cut those thirds into thirds. If the potato is on the small side you can just thirds and then half to get the correct sized cut. Then since there is no oil to help coat the potatoes with seasoning I add water to a large mixing bowl. To that water I stir in my seasonings. I like a half tablespoon dried parsley and another half tablespoon dried oregano. If you aren’t into oregano try Herbs de Provence or even just use parsley. Throw your potatoes into the liquid herb mixture and get all the chunks good and coated. By not using too much water your potatoes will still crisp up nicely without burning to the baking dish. Again the addition of water is another reason you’ll want to use a waxier potato. A starchier potato would absorb too much of the liquid and get mushy.
Once your potatoes are coated with the liquid transfer your seasoned potatoes and any extra liquid into a big baking dish. Try to keep your potatoes in a single flat layer so they cook up evenly. Top with extra salt if desired, I used an extra tablespoon of kosher salt because I don’t like bland potatoes, and fresh ground black pepper before covering with foil and roasting. Once baked I like to top with a bit of chopped parsley and paprika before serving.
Oil-Free Roasted Potatoes
- 10 smaller waxy potatoes such as red potatoes
- 1/4 cup water
- 2 tsp onion powder
- 1/2 tbsp dried oregano
- 1/2 tbsp dried parsley
- 1 tbsp sea salt
- Additional salt and black pepper to taste
- Fresh parsley and paprika for garnish
- Preheat oven to 425 degrees. Scrub, rinse and remove any blemishes on potatoes. Cut potatoes into thirds and then third again. In a large mixing bowl add water, onion powder, salt, oregano and parsley and stir to combine. Add cubed potatoes to spice mixture and stir to coat potatoes. Pour potatoes and any remaining spice mixture into a large baking dish. Cover dish with foil and bake for 1 hour, flipping half way through cook time. Cook for an additional 10-15 minutes if needed. Before serving garnish with finely chopped fresh parsley and paprika, if desired.