Oil-Free Roasted Potatoes
Beautiful colors and delightful taste make these oil-free roasted potatoes great for dinner or breakfast.
Servings Prep Time
4 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
45 minutes
Oil-Free Roasted Potatoes
Oil-Free Roasted Potatoes
Beautiful colors and delightful taste make these oil-free roasted potatoes great for dinner or breakfast.
Servings Prep Time
4 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
45 minutes
Oil-Free Roasted Potatoes
Ingredients
  • 2 large russet potatoes peeled and cut into 1″ pieces.
  • 2 large yams peeled and cut into 1″ pieces.
  • 1 large pepper any color, cut into 1″ pieces
  • 1 large red onion cut into 1″ pieces
  • 2-3 Tbl whole wheat flour
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Place the potatoes, onion, and peppers in a large saute pan with a little water and once water is boiling, steam for about 5 minutes until the potatoes are crisp-tender.
  3. Drain the steamed vegetables, but leave them in the pot (don’t put the pot back on the heat), and sprinkle the flour over.
  4. Put the lid back on the pot, and shake it vigorously for a few seconds. You are marring the edges, which will facilitate the crunchiness of the potatoes later on.
  5. Dump the potatoes onto a sheet pan lightly sprayed with oil or use parchment paper or a silpat, and make sure they are in a single layer (don’t crowd the potatoes, or the edges won’t get crispy). Sprinkle with salt and pepper to taste.
  6. Roast for 30-45 minutes at 450 degrees F, turning after half way done, but watch them carefully so as not to burn.

This recipe was printed from plantbasedcooking.com