Try out these Crispy Roasted Potatoes. These are oil-free potatoes are that are DELICIOUS & CRISPY!
What you need:
2 medium high starch potatoes (I used russet) peeled/cut into 1 inch cubes, kosher salt, 1/4 cup warm veggie broth or warm water (sub oil) 1 tbl runny tahini, 1 tsp Dijon mustard, 1/2 tsp smoked paprika, salt/ pepper
What you do:
️Place potato cubes in a large pasta pot, cover with cold water by about 1-2 in. Bring to a boil & add a generous amount of kosher salt. Give a stir. Lower to a simmer & cook until fork tender, not mushy (approx 8-10 min)
While potatoes are cooking, in a small mixing bowl whisk together the rest of the ingredients until combined. Set aside.
️Drain potatoes, no need to dry them. Transfer to a large mixing bowl. Shake & flip the potatoes vigorously in the bowl. The edges will soon become rough & a bit crumbly (approx 1-2 min)
️Add reserved sauce to the potatoes & shake again till coated. Use a wooden spoon or spatula if needed to help coat.
️Spread potatoes on a large unlined baking sheet in one layer leaving space between each piece. If needed, bake on two sheets using top & bottom racks
Roast potatoes at 425 F until bottoms release easily & are crispy (approx 20-25 min) Flip potatoes & roast till bottoms become crispy again (approx 15-20min)
️Let cool 2-3 min, till not as hot. Serve with your favorite dipping sauce. I served mine with a mix of equal parts ketchup & mayo, a pinch of smoked paprika, a quick drizzle of vegan Worcestershire sauce & pickle juice. enjoy!!
