We eat a lot of potatoes in our house. They are so versatile and reasonably priced. Potatoes aren’t as nutritionally lacking as they are sometimes made out to be. They contain potassium, vitamin C, Vitamin B6, iron, and dietary fiber.
As if that isn’t enough to get you thinking good thoughts about potatoes, I have a method for making delicious oil-free roasted potatoes. This recipe makes crispy potatoes that can be used in so many different ways. As for the spices, I make additions and substitutions to the based on the recipe I am using them with. The possibilities are endless.
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Oil-Free Roasted Potatoes
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 lb. Yukon gold potatoes (about 6 medium-sized potatoes)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, more or less to taste
- Pepper, to taste
Instructions
Fill a pot halfway with water and a good amount of salt. The size of the pot depends on how many potatoes you are making.
Wash the potatoes, and then chop into half inch cubes. (The skin can be left on or peeled off.)
Boil the potatoes for about 10 minutes. The potatoes should still be fairly firm and corners still intact.
Drain the potatoes in a colander.
Preheat convection oven to 400 degrees Fahrenheit, 425 for conventional oven
On your favorite roasting pan, scatter the potatoes out leaving some space in between. If they are touching on all sides, you probably need a second pan.
Sprinkle the potatoes with salt, pepper, garlic powder, chili powder, and smoked paprika. Taste as you go to find the perfect spice combination.
Bake for about 30 minutes, stirring the potatoes every 10-15 minutes, or until they have reached your desired crispiness.
Nutrition
-
Serving Size: 1 medium potato
-
100 Calories
-
25g Carbohydrates
-
3g Fiber
-
4g Protein
Notes
- I usually use 1 medium-sized potato for each serving I want to make.
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2 Comments
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