I feel so silly posting this recipe, but it’s truly something I make weekly. Such an easy combo that’s insanely delicious! Potatoes make me happy, I want to eat them everyday – I can’t get enough of them! If you’re having a hard time roasting veggies without oil, I highly recommend investing in a quality silicon baking liner or unbleached parchment paper. Also, flip/toss midway through baking and sprinkle pink salt over everything just before baking.
Now go bake some potatoes and enjoy!
Oil-Free Roasted Potatoes
(Yields 2-4 servings)
1 large Sweet Potato
3 small/medium Red Potatoes
Garlic Powder, as desired
Onion Powder, as desired
Himalayan Pink Salt, to taste
Black Pepper, to taste
Hemp Seeds, to top
Green Onions, to top
Preheat your oven to 425 degrees F.
Scrub your potatoes clean, peel if desired.
Cut each potato into 1/2 inch circles.
Depending on the size, cut each circle 3-4 times vertically and horizontally to create even chunks. They should be about half an inch thick and about one inch tall. You just need to cut them all as uniform as possible, so they cook evenly.
Sweet potatoes tend to cook slightly faster, so I cube those just a bit bigger than the red potatoes.
Line a large baking sheet with unbleached parchment, you can also use a Silpat baking liner.
Pour your potato chunks out into the lined baking sheet, sprinkle with pink salt and a touch of pepper.
Bake for 15 minutes, remove from the oven and lightly flip the potatoes.
At this point you can add your hemp seeds.
Bake for another 10-15 minutes until browned and crispy.
If you want to take these a step further, I recommend adding some spicy mayo sauce!