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  • Joey Troxel

Oil Free Roasted Potatoes


  • 2 lb Yukon Gold Potatoes

  • 1/4 cup aquafaba

  • 4 cloves garlic

  • 2 sprigs rosemary

  • 1 tsp salt

  • 1 cup water

  • 2 tsp onion powder


  • Clean & scrub potatoes. Slice the potatoes very thin (I used a mandolin). As you slice them, move them to a bowl of cold water.

  • Dump the potatoes into a strainer over the sink and separate the pieces as you rinse them off. Lay them out on a clean kitchen towel to dry. Lay another towel on top of them and pat dry a few times.

  • Preheat your oven to 350"F.

  • Dump the potatoes into a large bowl and add 1/4cup of aquafaba and the sea salt. Toss to combine.

  • Brush a 9x13 baking dish with the aquafaba on the bottom and the sides too.

  • Grate the garlic and spread along the bottom of the pan along with the 2 sprigs of rosemary. Spread the potato slices over the top making sure they are evenly layered. Sprinkle some rosemary leaves on top.

  • Whisk together 1 cup of water with 2 teaspoons of onion powder and pour it inside the roasting dish from the side. Give the dish a little shake for the juices to distribute all over.

  • Cook the potatoes for 45 minutes to 1 hour until the top is golden crispy to your liking and the potatoes are cooked through. Let the potatoes rest a few minutes to absorb any of the leftover juices from the bottom of the dish.

Link to YouTube video where I show you how to make this:

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