Oil-Free Crispy Roasted Potatoes
Ingredients
- 2 medium high starch potatoes, such as russet
- kosher salt
- salt and pepper
Sauce
- 1/4 cup warm veggie broth or warm water
- 1 tablespoon runny tahini
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
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, whisk together the remaining ingredients in a small mixing bowl until combined. Set aside.
Drain the potatoes and transfer them to a large mixing bowl. Shake and flip the potatoes vigorously for about 1-2 minutes until the edges become rough and crumbly.
Add the reserved sauce to the potatoes and shake again until coated. Use a wooden spoon or spatula if necessary to ensure even coating.
Spread the potatoes on a large unlined baking sheet in a single layer, leaving space between each piece. If necessary, use two baking sheets and place them on the top and bottom racks.
Roast the potatoes at 425°F until the bottoms release easily and are crispy, about 20-25 minutes. Flip the potatoes and roast again until the bottoms are crispy, about 15-20 minutes.
Let the potatoes cool for 2-3 minutes until not as hot. Serve with your favorite dipping sauce.
Tips
For a flavorful dip, serve with a mix of equal parts ketchup and mayo, a pinch of smoked paprika, a drizzle of vegan Worcestershire sauce, and pickle juice.
