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


1 review

Ingredients

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

Instructions

  1. Preheat the oven to 450 degrees F.
  2. Peel the skin off the potatoes, placing the potatoes in cool water after peeling so they don’t discolor.
  3. 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.
  4. 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!

by

Nutrition Information Serves Serves 6     adjust servings
Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 245kcal Calories from fat 3
% Daily Value
Total Fat 0g0%
Saturated Fat 0g0%
Sodium 711mg30%
Carbohydrate 55g18%
Dietary Fiber 7g28%
Sugars 2g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories2000
Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Did you make this recipe?


I'd love to know how it went!


Leave a comment or share a photo on social media tagging me @fifteenspatulas.

All images and text ©.