Crispy Oil-Free Roasted Potatoes

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by Alena Schowalter
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These garlicky and crispy oil-free roasted potatoes are so easy to make and a crowd-pleasing side dish! Flavor them to your liking and serve them with your favorite sides and mains.

Would you like to add more flavor and texture to your meals but keep them oil-free?

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These crispy roasted potatoes are perfect for that. If you’re a potato lover like us, you’ll appreciate this hearty side dish: crispy on the outside, soft and delicate on the inside.

They are the next best thing after oil-free sweet potato fries, croquettes, and mashed potatoes!

Try more vegan potato recipes like our creamy potato salad or potato pizza crust next and enjoy this crispy side dish.

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Recipe overview

  • Crispy without any oil
  • Lower in calories
  • Really versatile
  • Can be flavored to your liking
  • Perfect during the holidays

You’ll love this lighter side dish featuring the humble potato! Lots of crispiness without any grease.

All you need to make this recipe is a pot, a baking sheet, and a knife.

Oil-free cooking tips
cutting potatoes next to spices

How to make oil-free roasted potatoes

  • Scrub and rinse your potatoes, then place them into a medium-sized pot.
  • Cover with water and cook the whole potatoes for 20 minutes until they are almost fork-tender.
  • Preheat your oven to 400°F/200°C and line a baking sheet with parchment paper.
  • Drain the potatoes and cut them into 1-inch cubes.
  • Season them with salt, pepper, and garlic powder. Toss to coat the potatoes evenly.
  • Arrange them in a single layer on the prepared baking sheet.
  • Bake for 20 minutes until golden and crispy!
Oil-free Roasted Potatoes on tray

Serving suggestions

Serve these crispy oil-free roasted potatoes warm with your favorite vegan dips, such as:

Roasted potatoes work well as a side dish with lentil loaf or chickpea meatloaf, nut roasts, roasted Brussels sprouts, and creamy brown gravy!

You can make them as a part of a weeknight dinner or serve them during Christmas and Thanksgiving!

Roasted potatoes are also a delicious component of any savory breakfast.

Savory Breakfast Bowl with tofu scramble, roast potatoes and veggies

Tips for this recipe

Any leftover roasted potatoes should be re-roasted before serving them again the next day. Do so in a very hot oven for 10 minutes, turning them once halfway through!

Serve any leftover roasted potatoes in a colorful Thanksgiving dinner bowl alongside other goodness from your feast.

Make your potatoes even crispier by coating them with semolina or cornmeal!

More vegan sides

Did you like the recipe and make it? Let us know in the comments below and leave a rating. You can also Pin this article here or share it on social media!

Crispy Oil-Free Roasted Potatoes

by Alena Schowalter
Prep Time 8 minutes
Cook Time 40 minutes
Total Time 48 minutes
These garlicky and crispy oil-free roasted potatoes are so easy to make and a crowd-pleasing side dish! Flavor them to your liking and serve them with your favorite sides and mains.
Serves 3


  • 1 lb potatoes peel on (450 g)
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup fresh parsley 7 g


  • Scrub and rinse the potatoes, then add them to a medium pot and cover with water.
  • Cook the whole potatoes for 20 minutes, until almost fork-tender, then drain and cut into 1” cubes. 
  • Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
  • Season the potatoes with salt, pepper, and garlic powder. Toss them until they are evenly coated.
  • Arrange on the prepared baking sheet in a single layer and bake for 20 minutes until golden brown. 
  • Sprinkle with fresh parsley and serve warm with your favorite dips, salad, or lentil loaf!


  • Add your favorite spices, such as smoked paprika, curry powder, or oregano, to the potatoes! 
  • Find healthy homemade dips for these potatoes on our website.
Course: Sides
Cuisine: American
Nutrition Facts
Crispy Oil-Free Roasted Potatoes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
Rate and share if you likeMention @nutriciously_ on Instagram or share this on Pinterest!
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

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