Crispy Oil-Free Roast Potatoes
- 1 kg potatoes
- 1/2 tsp baking powder
- 1/2 tsp salt
For the roasting
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried rosemary
- 2 tsp nutritional yeast
- 1/2 tsp chicken-style stock I use Massell brand - optional
- Chop the potatoes into wedges or small pieces of the approximately the same size. Add them to a pot.
- Add water to cover with the salt and baking powder. Bring to a simmer and let simmer for about 8-10 minutes making sure they don't break apart. You want them cooked to about 90% done.
- Preheat oven to 200°C (390°F) and line a baking tray with baking paper.
- When the potatoes have simmered, drain and let the steam evaporate before adding back to the pot.
- Add all roasting ingredients to the potatoes and cover with a lid. Give them a good shake. The potatoes should be somewhat mushy on the surface.
- Bake in the oven for 25 minutes, turn, then bake for a further 25 minute or until golden brown, crispy and fork tender
Photos by Amber Asakura
Gabrielle is an evidence-based vegan coach who believes that health transformation begins when you switch to a plant-based diet. Her mission is to help midlife women eat in alignment with who they are and what they value so that they can lead a happier, healthier and more fulfilling life.
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