Crispy Oil-Free Roasted Potatoes
Ingredients
- 2 medium russet potatoes
- Kosher salt
- 1/4 cup warm vegetable broth or warm water
- 1 tablespoon runny tahini
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Preparation
Place potato cubes in a large pasta pot, cover with cold water by about 1-2 inches. Bring to a boil and add a generous amount of kosher salt. Stir, then lower to a simmer and cook until fork tender but not mushy, about 8-10 minutes.
While potatoes are cooking, in a small mixing bowl whisk together the remaining ingredients until combined. Set aside.
Drain the potatoes; no need to dry them. Transfer to a large mixing bowl and shake and flip vigorously until edges become rough and crumbly, about 1-2 minutes.
Add the reserved sauce to the potatoes and shake again until coated. Use a wooden spoon or spatula if needed to help coat.
Spread the potatoes on a large unlined baking sheet in one layer, leaving space between each piece. If necessary, use two sheets and bake on top and bottom racks.
Roast at 425°F until bottoms release easily and are crispy, about 20-25 minutes. Flip the potatoes and roast until the other side is crispy, about 15-20 minutes.
Let cool for 2-3 minutes until not as hot. Serve with your favorite dipping sauce.
Serving suggestion
Serve with a mix of equal parts ketchup and mayo, a pinch of smoked paprika, a drizzle of vegan Worcestershire sauce, and pickle juice.
