Fifteen Spatulas

No Oil No Fat Crispy Roast Potatoes

The crispiness of these potatoes just boggles my mind.  This recipe uses absolutely no oil, no butter, no lard, no shortening, no fat whatsoever.  It is crispy completely from the way that it is cooked.  The interior of the potato is fluffy and soft, and the outside has a robust crunch to it.  Don’t expect the same kind of crunch as a french fry (many people aren’t aware, but french fries are usually deep fried in oil twice…definitely a “once in a while” treat), but these potatoes are equally as addictive.  My husband and I can go through a whole sheet pan of these things in one sitting, and we do…that’s why I make four pounds at a time.

Start by peeling the potatoes:

Here’s a video of how I like to peel mine:

Parboil the potatoes, then shake them up with flour, to mar up the edges a bit:

Spread them out on a sheet pan, and bake!

No Oil No Fat Crispy Roast Potatoes

Yield: Serves 6

Ingredients:

4 pounds potatoes (I highly recommend using Russet)
2 tbsp all purpose flour
salt and pepper

Directions:

Preheat the oven to 450 degrees F.

Peel the skin off the potatoes, placing the potatoes in cool water after peeling so they don't discolor.

Once the potatoes are peeled, cut them into evenly sized small pieces. Place the potato pieces in a pot, fill with enough cold water to cover the potatoes, and salt the water. Bring to a boil on high heat (you always cook potatoes starting with cold water in order to ensure evenly cooked pieces. If you start the potatoes in boiling water, the outside will be overcooked by the time the inside is done). Once the water is boiling, cook for an additional 4 minutes. Drain the potatoes, return the pieces to the pot (don't put the pot back on the heat), and sprinkle over the flour. Put the lid back on the pan, and shake it up, shake, shake, shake. You are marring the edges, which will facilitate the crunchiness of the potatoes later on.

Dump the potatoes onto a sheet pan and make sure they are in a single layer (don't crowd the potatoes, or the edges won't get crispy). Give it a good sprinkling of sea salt and freshly cracked black pepper, and they are ready to go into the oven. Roast for 45-55 minutes at 450 degrees F, but watch them carefully. Enjoy your crispy potatoes!

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Comments

  1. Imelda Dulcich posted on January 10, 2011 at 11:16 am (#)

    Thanks for posting this on Twitter. I’m going to make these tonight for the BCS bowl game I’m hosting. I appreciate the pictures as well.

    Have a happy week.

    Imelda Dulcich
    http://twitter.com/imeldadulcich
    http://imeldadulcich.com

  2. Jaqie posted on January 10, 2011 at 8:03 pm (#)

    I made this tonight!I’ve been making really random things today lol. Its similar to potatoes that my mom makes :) These are really crispy, I love it!

  3. Shirley posted on January 10, 2011 at 10:30 pm (#)

    I’m intrigued… no butter or oil but it’s crispy?? Will definitely have to give it a try!
    I’m glad you liked the white velvet cupcakes!

  4. Char James-Tanny posted on February 3, 2011 at 7:29 pm (#)

    What a great recipe! I made this recipe tonight…only thing I changed was to season the flour before adding it to the potatoes. (Oh, and I didn’t make the potato water super salty because I have to watch how much salt I eat. I understand what you’re saying, but I’m only allowed about 1000 mg a day.)

    We’ll have this again :-) Thanks!

    • fifteenspatulas replied on February 3rd, 2011 at 7:33 pm

      YAY! I’m so glad you liked them! And I like that you made little changes to it! I’m all for tweaking food/recipes to meet your needs/taste.

  5. Mike posted on February 4, 2011 at 7:41 pm (#)

    Winner!!!! We all loved these and they will enter “THE VAULT” of family favorites, thanks and we love the site.

    • fifteenspatulas replied on February 4th, 2011 at 10:29 pm

      Thank you, Mike! I love that they are healthy but still crispy!!! It just shows you what playing with different techniques can do!

  6. Emily @ eat.drink.run. posted on March 16, 2011 at 10:17 am (#)

    I tried making these the other night…serious fail! My mistake was prepping the potatoes, putting them in the oven at 525, and leaving for a quick trip to the gym. I came back 50 minutes later and my entire apartment was full of smoke and the potatoes were scorched. Yes, I know its stupid to leave when your oven is on such a high heat, but how did you make these without them burning?

    • fifteenspatulas replied on March 16th, 2011 at 1:49 pm

      Emily, I’m so sorry to hear they were so burned. Do you have an oven thermometer?

      • Emily @ eat.drink.run. replied on March 16th, 2011 at 2:34 pm

        No…perhaps I should get one. I will give them another try…this time I won’t leave the house! ;)

  7. disquisitive posted on December 4, 2011 at 11:35 pm (#)

    I’ll be giving this recipe a go this week. I don’t generally like potatoes and I’m incredibly limited in what I can use to make them taste good, so I’m really crossing my fingers that these are going to be as awesome as they sound!

  8. Stephani Spitzer (@stephanispitzer) posted on January 2, 2012 at 9:25 pm (#)

    Yum! I’m McDougalling and these are perfect! I’ve always adored roasted potatoes, but couldn’t figure out how to make them without oil. You totally saved the day! Many, many thanks! :-)

    • Joanne Ozug replied on January 3rd, 2012 at 5:53 pm

      YAY Thanks for letting me know!!! Glad you enjoyed them Stephani!

  9. Shifrah posted on February 17, 2012 at 7:28 pm (#)

    Great recipe…but was very salty, so salt to taste. And it was done in half an hour. Will make again, thank you!

  10. Courtney posted on March 21, 2012 at 8:41 pm (#)

    Have you ever frozen the potatoes have you cooked them? Any suggestions would be great! I am starting a new diet and I need potatoes for the morning!

    • Joanne Ozug replied on March 24th, 2012 at 9:27 am

      Hi Courtney, Hm…I unfortunately don’t think potatoes freeze well. The texture usually gets all funny, like many other fresh produce items. The good news is you can make a big batch and they’ll probably keep in the fridge for a good few days (pop them in the oven to re-crisp). Good luck on the new diet…I need to start one myself!

      • Courtney replied on March 24th, 2012 at 5:04 pm

        Check the one out on body building . Com from Jamie Eason. It’s the one I am starting! Would love to have a friend to do it with! Thanks about putting them in the fridge that will def work!

  11. Kevin posted on April 8, 2012 at 11:24 pm (#)

    Thank you for this awesome recipe. I did it differently, by cutting my pieces for fries, and they came out perfect!

    • Joanne Ozug replied on April 9th, 2012 at 9:26 am

      Awesome, Kevin! I’m so happy to hear this!!! I like your idea of cutting them into fries!

  12. Shango posted on April 21, 2012 at 6:28 pm (#)

    I need a new way to make potatoes that will not require oil due to health. I was surprised to see it is possible. I know they will be tasty just from the picture.

    • Joanne Ozug replied on April 21st, 2012 at 9:06 pm

      It definitely is possible! They’re a little time consuming, but only because opening a bag of chips is what it’s compared to. I just slice up the next batch while the other microwaves, it’s not too bad.

  13. Leslie posted on May 2, 2012 at 7:37 pm (#)

    I tried these tonight with Florida white potatoes. I substituted chickpea flour for all purpose flour because I have to eat gluten free. I sprayed a little canola oil over the tops (very little) and added a little rosemary. They came out great. What a wonderful recipe you have given us!

    • Joanne Ozug replied on May 3rd, 2012 at 3:11 pm

      Leslie, that is wonderful!!! That’s awesome the chickpea flour worked so well too!

      • Leslie replied on May 3rd, 2012 at 4:06 pm

        I bet rice flour would work great too for those people who have to avoid wheat and might not have the chickpea flour on hand. I might try that next time.

  14. Shango posted on May 4, 2012 at 10:03 pm (#)

    I just put them in the oven. Will let you all know. I boiled the potatoes exactly as you recommended, but came out mushy. Next time I will try boiling for 2 minutes. Anxios for them to come out of the oven now.

  15. Deena posted on May 19, 2012 at 6:50 pm (#)

    Hey. So I needed to figure out how to make potatoes without oil or salt and came across your recipe. I changed it around so it is hygienic diet-friendly and thought you might find it interesting: http://deena.co/2012/05/19/turmeric-potatoes-hygienic-diet-style/

    Thanks for the inspiration and help making a dish that actually came out quite good!

  16. Mike posted on June 24, 2012 at 10:52 pm (#)

    I was looking an oil free way of making oven roasted potatoes when I came across your recipe. My wife and I tried it tonight and we loved it. So simple yet so delicious.

    Thanks so much for sharing.

    • Joanne Ozug replied on June 25th, 2012 at 9:57 am

      Hi Mike, I’m so glad to hear that you and your wife enjoyed these potatoes!!! Thanks for stopping by to let me know. Happy cooking!

  17. Satonya Guyton posted on July 25, 2012 at 1:21 pm (#)

    Thank you for posting this! I needed an oil free alternative to fried potatoes and came across your site. I will be back. :)

  18. Mary Ann posted on July 26, 2012 at 10:21 am (#)

    These look wonderful. We love spuds at our house. Im going to give these a try once the weather cools down a bit. Love all your recipes.

  19. Mary Ann posted on July 26, 2012 at 10:29 am (#)

    Forgot to ask, do we turn these at any point? Or just leave them as it when going into the oven?

    • Joanne Ozug replied on July 26th, 2012 at 10:35 am

      Hi Mary Ann, No turning, just leave them on the pan on the same side for the whole cook time, to maximize a crisp edge on the bottom. Enjoy! I just made these the other day…love them.

  20. Kristina posted on August 21, 2012 at 5:36 pm (#)

    Have you ever tried using red potatoes? That’s our favorite potato so was curious how they turn out. Wonder if sweet potatoes would work too?

    Thanks!

    • Joanne Ozug replied on August 23rd, 2012 at 11:38 am

      Hi Kristina, I haven’t. The starch makeups of those two potatoes are a bit different so I’m not sure how they would turn out. In general sweet potatoes don’t crisp like russets do, and I’m not sure about the red since I don’t buy those often. The reds and boiling potatoes/waxy rather than baking which is baking/starchy, so my guess is that it would be different. I will keep in mind to try it next time I’m at the store, and if you try it, please let us all know how it turns out.

  21. missy posted on September 18, 2012 at 11:01 am (#)

    i tried this recipe it was just so tasty thank you for this i added a bit of onions and green pepper for an extra zing and it was delicious thanks

    • Joanne Ozug replied on September 19th, 2012 at 3:17 pm

      I love your additions Missy. So glad you enjoyed them!

  22. Emily posted on December 6, 2012 at 11:08 pm (#)

    I do believe these potatoes are going to change my life! They are AMAZING!!

    • Joanne Ozug replied on December 7th, 2012 at 9:39 am

      haha YAY! It’s nice to have crisp potatoes without oil sometimes =)

  23. Frank Mosher posted on December 20, 2012 at 12:28 pm (#)

    Hello from Nova Scoitia. You offer exceptional and unique and healthy recipes. Thank you so much! Merry Christmas and Happy New Year!!

    • Joanne Ozug replied on December 21st, 2012 at 10:45 am

      Cool! Thanks for stopping by Frank. Happy Holidays.

  24. lena posted on December 21, 2012 at 5:33 am (#)

    Does anyone have any recommendations regarding the pan to use? I have a Dillard’s house brand non-stick cookie sheet pan that is supposed to be able to withstand temps up to 500 degrees. There was no temperature advice on the packaging so I emailed the store for them to ask their buyer. However, it seems to bend at temps of 400 degrees or more. It then comes back to its original shape without warp once it cools.( I roast a lot of veggies with oil). I have started to used aluminum foil although it is non-stick because I just find it facilitates cooking and is such a breeze to clean. I was going to buy parchment paper, but the packaging says up to temps of 425. Any thoughts from anyone regarding all this.

    • Joanne Ozug replied on December 21st, 2012 at 3:49 am

      Hi Lena, I personally would suggest an uncoated pan, not a nonstick. Nonstick pans don’t brown very well, and since there’s no oil here, it’s hard enough for these potatoes to brown. I use this pan (http://amzn.to/12EmXZU) and it has never warped on me…and it has a lid too!

    • Mike replied on December 21st, 2012 at 11:22 am

      I use a Stainless Steel Baking pan. It is a special textured stainless steel baking pan that comes as close to non-stick as you can get without using a non-stick coating. The bottom is textured with tiny little bumps to help prevent sticking. I would love to provide a link but I haven’t been able to find one online to reference to.

  25. Kelly posted on January 26, 2013 at 5:24 pm (#)

    Yay! I’m so happy I found this recipe. I’ve been looking all over for a roasted potato recipe without a ton of oil. Sooo many called so much that I didn’t bother making them. These sound awesome, thanks!

  26. Michael posted on April 7, 2013 at 11:19 am (#)

    This sounds so like what I need. I’ll try it tomorrow. Thanks. Any idea, anyone, how many calories (etc) this recipe provides – altogether/lb/100gms?

    • Joanne Ozug replied on April 8th, 2013 at 2:03 pm

      Hi Michael, when calculating calories in recipes I usually just look up a calorie counter website and put the ingredients in. If you can weigh out the exact measurements of the potatoes you have, then it’s even more accurate because they often put calories per weight on these websites.

  27. Steve posted on October 15, 2013 at 3:33 am (#)

    Hello Joanne,

    Just wanted to thank you for this. I made them yesterday- Really did turn out nice and crunchy!! Amazing that you can give them such a nice crisp without oil.

    Thanks again :D