When I think about the most versatile vegetable, a potato comes to mind. Although potatoes often avoided for their carbohydrate content, are actually good for health and nutrition. As a result, people negatively associate potatoes with weight gain, yet the exact opposite is true. Garlic roasted potatoes, for instance, are oil-free, crispy on the outside, and delicate and soft on the inside. Instead of skipping potatoes, try my roasted garlic potatoes and enter the world of healthy oil-free potatoes.
Even though I don't like sweets, I love savory foods and any kind of potato. So, I challenge myself to come up with unique ways to include healthy potatoes in my life. Yes, I love french fries, and tater tots, but instead of eating fried potatoes, I make Steak Fries Crispy Air Fryer Steak Fries Recipe or Oven Baked Fries Perfect Crispy Oil-Free and Garlic, which are air-fried or baked without oil.
HOW DO I ROAST POTATOES WITHOUT USING OIL?
Those transitioning to a plant-based diet, often ask "why no oil?" and "how do I cook without oil?" First, any oil contains fat, which our bodies need in the natural sense, but oil (all oil) is 100% fat and processed). In fact, oil has no nutritional value. Fats from nuts, avocados, and other whole-foods should be eaten in moderation. Whereas, oil, of all kinds, should be avoided.
Despite the debate surrounding oil vs. no oil, cooking without oil is simple and healthier regardless of your stance on oil. Vegetable broth, aquafaba, and other cooking techniques replace the use of oil while providing the same results.
For instance, par-boiling potatoes, softens the potatoes, allowing for seasonings to stick and provides a soft potato center and crispy outside. Marinating parboiled roasted garlic potatoes also allows for flavors and seasoning to absorb prior to cooking.
In order to roast the best tasting garlic potatoes, I parboiled and marinated my potatoes first. Furthermore, using fresh garlic and other fresh ingredients is a game-changer when roasting garlic potatoes.
INGREDIENTS NEEDED FOR OIL-FREE ROASTED GARLIC POTATOES
Even though any potatoes work well for roasted garlic potatoes, I chose gold petite potatoes. Then, I quartered each potato and prepared a pot with salt and boiling hot water to parboil the potatoes for 5 minutes. Once cooked, I transfer the quartered potatoes to a colander, where the potatoes are rinsed in cold water and cooled to room temperature.
Next, I transfer the cooled, rinsed potatoes to a bowl, and add the following ingredients:
- ⅛ cup vegetable broth
- 6 cloves of garlic, minced
- 1 shallot, minced
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
ADD THESE INGREDIENTS LATER
- ¼ cup Vegan Parmesan Cheese (optional) (divided; half added before cooking; the other half after)
- Parsley (optional) (add after cooking)
Because I want the flavors to absorb into the potatoes, I cover and place in the refrigerator for at least an hour. Another suggestion is to make sure the oven is pre-heated and HOT before placing the garlic potatoes into the oven.
For the best results, pour potatoes and all ingredients, onto a baking sheet lined with a silicone baking mat or parchment paper. Again, the oven must be preheated BEFORE adding the garlic roasted potatoes for the best results.
As a result, the roasted garlic potatoes will melt in your mouth!
POTATO LOVERS...HERE ARE MORE SPUD RECIPES FOR YOU TO ENJOY
- Pesto Potato Salad
- Potatoes with Pesto
- Sweet Potato Cakes
- Vegan Twice Baked Potatoes
- Smashed Red Potato Recipe
- Sweet Potato Chips
- Pulled Pork Sweet Potato Sandwich
- Vegan Mashed Potatoes Recipe
- Butter Bean Mash with Easy No-Chicken Gravy
- Vegan Stuffed Sweet Potato
- Potato Hash
- Vegan Potato Salad
- Sweet Potato Tacos
- Green Plant-Based Potato and Kale Enchiladas
- Vegan Breakfast Potatoes
- Baked Tater Tots
Garlic Roasted Potatoes
- 1 pounds gold petite potatoes cut in quarters (choose your favorite potatoes) parboiled
- ⅛ cup vegetable broth
- 6 cloves garlic minced (fresh)
- 1 shallot minced
- 2 teaspoons garlic powder
- 1 teaspoon salt I used pink salt
- 1 teaspoon fresh ground pepper
- ¼ cup vegan parmesan optional; divided (half added before cooking; half added after cooking)
- ¼ cup fresh parsley optional chopped, added after cooking
- Cut each potato (skin on) into quarters
- Add potatoes to a pot with 1 teaspoon salt and cover potatoes with water
- Bring to a boil and boil for 5 minutes
- Remove from the pot from the stove and drain potatoes in a colander and rinse with cool water until potatoes are room temperature.
- Transfer drained, cooled potatoes to a bowl
- Add vegetable broth, garlic, shallot, garlic powder, salt, and pepper.
- Stir ingredient and cover the bowl.
- Place the covered bowl in the refrigerator for an hour or longer.
- Preheat the oven to 425 degrees.
- Prepare a baking sheet with a silicone baking mat or parchment paper.
- Pour the marinated potatoes and other ingredients onto the baking sheet, creating a single layer, making sure potatoes are not overlapping.
- Sprinkle with ½ the parmesan cheese (optional)
- Cook for 35 minutes.
- Remove from the oven and transfer potatoes to a serving bowl.
- Sprinkle with remaining vegan parmesan and parsley (optional)
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Hi Kathy, I am new to your recipes and I have to tell you that I love them!!!
Hi Anita, I'm so glad you are enjoying the recipes. Thank you for reaching out. I appreciate the feedback. I hope you enjoy the potatoes.