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1 fork recipe Roasted Rosemary Potatoes - Oil Free
Servings: 2 to 4

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Roasted Rosemary Potatoes - Oil Free  

Would you like to know the secret to roasting potatoes without oil? That same secret also works well for oven roasted French fries. You will be amazed at the crispy outside and tender inside of these potatoes!

Prep Time
10 minutes
Cook Time
30 minutes


Special Equipment:

No special equipment is required.


Preparation Method:


Adding baking soda to the water when you boil potatoes changes the pH of the water and helps the potatoes get crispy and brown when roasting without oil. You need about 1/4 teaspoon of baking soda per 4 cups of water. The water will foam, so make sure you use a large pot to boil the potatoes.


Preheat your oven to 425° F and line a large baking tray with parchment paper.

Wash and dice the potatoes into 1/2 inch cubes. Add cool water to a large pot so it is filled about 1/2 full, but with enough water to cover the potatoes. Add the baking soda and diced potatoes and bring to a boil over medium-high heat. Once the water comes to a boil, turn down the heat and simmer the potatoes for 3 minutes, making sure the water does not foam and boil over. Strain the potatoes and shake to remove excess moisture.

Spread the potatoes onto the baking sheet in a single layer and sprinkle on the rosemary. Place the pan in the oven and roast for 30 to 40 minutes, or until lightly browned and crisp, stirring the potatoes about half way through the baking.