OIL-FREE ROASTED POTATOES
Everyone loves flavorful yet straightforward side dishes, like these Oil-Free Roasted Potatoes. These potatoes are crispy outside and tender inside, that perfect balance that is impossible to resist.
Equipment
- chef knife
- chopping board
- mixing bowl
- Baking sheet
Ingredients
- 2 lb. baby potatoes Small gold petite potatoes. You can also use Yukon gold or potato of your choice.
- 1 tbsp vegetable broth Low sodium.
- 1 tbsp rosemary Dried.
- 1 tbsp parsley Dried.
- 1 tbsp garlic salt
Instructions
- Preheat oven to 425°F (220°C).
- Prepare a baking tray with parchment paper or a silicone baking mat.
- Wash and scrub the potatoes (keep the skin), rinse and pat dry with a kitchen or paper towel. Cut them into equal-sized or bite-sized pieces (I usually cut them in halves or quarters).
- Place the potatoes in a bowl, add the vegetable broth, herbs and seasoning, and toss to coat all the pieces.
- Transfer them into the prepared baking tray*, creating a single layer with space in between (make sure the tray is not crowded to help the roasting process).
- Roast in the preheated oven for about 20-25 minutes (middle rack), or until they are crispy and golden, outside and tender inside (test the tenderness with a knife).
- Remove from the oven, serve and enjoy!
Notes
- *Try not to transfer the liquid of the bowl into the tray. You can cook the potatoes in batches to not overcrowd the tray.
- Time in the oven can vary depending on the size of the potato's pieces, the type of oven, and how tender or roast you like your potatoes.
- You can use fresh instead of dried herbs.
- Store leftovers in the refrigerator for up to 3-4 days.
- Leftovers can be reheated in the oven, 425°F (220°C), for a couple of minutes until they are firm and crisp again (you can cover them with foil).