Crispy Oil-Free Roast Potatoes

This fool-proof recipe will ensure you crispy skins and fluffy insides. Make sure your roast potatoes are perfect for Sunday lunch or Christmas dinner!
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish
Cuisine Global
Servings 5
Calories 159 kcal


  • 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
Keyword plant-based, wfpb

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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