These Oil-Free Lemon Roasted Potatoes are coated in a tangy lemon tahini sauce and baked until perfectly golden & crispy. They make a flavorful vegan side dish for holiday meals or weeknight dinners, and pair beautifully with any plant-based main. With just a few simple ingredients, this oven-roasted potato recipe is easy to make and bursting with bright, zesty flavor!
Table of Contents
Why You'll Love These Lemon Roasted Potatoes
- Crispy without the oil: A small amount of tahini replaces oil in these roasted potatoes. This makes the recipe generally considered whole food plant based, while still achieving perfectly crispy results.
- Bright, zesty flavor: The lemon tahini sauce adds tangy, vibrant flavor in every bite.
- Holiday-ready: Elegant enough for Christmas or Thanksgiving tables, yet simple enough for everyday dinners!
Key Ingredients
- Baby potatoes: tender and perfect for roasting.
- Lemon juice: for bright, zesty flavor.
- Tahini: replaces oil and adds a richness that complements our lemon perfectly.
- Dijon mustard: for a bit of tang.
- Italian seasoning, garlic powder, & onion powder: for some herby flavors and savory notes.
How to Make Oil-Free Lemon Roasted Potatoes
Preheat oven to 450°F. Boil water, then add salt, baking soda, and potatoes. Simmer for 8–10 minutes.
Drain the potatoes. While they cool slightly, whisk together the lemon juice, tahini, Dijon mustard, and seasonings to make the Lemon Tahini Sauce.
Toss the potatoes with the Lemon Tahini Sauce until evenly coated.
Line the baby potatoes up on a baking sheet, skin-side down.
Roast the potatoes for 30–35 minutes, flipping at the 20-minute mark. Remove from the oven and serve!
Recipe Tips
- Parboil carefully: Don’t overcook the potatoes in step 2! They should just be tender enough to pierce with a knife.
- Flip gently: When flipping the potatoes at the 20 minute mark, use a spatula to flip the potatoes carefully so they don't break apart. If they are sticking a bit, let them cool for just a minute or two outside of the oven before flipping.
Serving Suggestions
- Enjoy as a holiday side dish: Serve alongside other holiday sides and a vegan main, such as this Lentil Wellington or this Stuffed Acorn Squash!
- Weeknight dinner: Pair these with a simple plant-based meal such as my Chickpea Veggie Burgers for a nutritious option during the week!
- Serve these at a party: Enjoy these as finger food with a small bowl of vegan ranch or vegan aioli for dipping.
- Add to a salad: You could also toss these Lemon Roasted Potatoes onto a salad to make it more filling and flavorful!
Substitutions & Variations
- Spice it up: Add smoked paprika, cayenne, or chili powder for a spicy twist.
- Potato types: I haven’t tested this myself, but Yukon Gold or fingerling potatoes could work as well! Just chop them to a similar size as you would the baby potatoes, and keep an eye on them while baking as they may cook a bit faster or slower.
Frequently Asked Questions
Yes! This recipe is 100% vegan and uses tahini instead of oil to achieve a crispy texture. It’s also generally considered WFPB, since tahini is minimally processed and only a small amount is used.
Make sure to spread the potatoes in a single layer when baking, and let them cool for a minute after boiling to remove excess moisture before coating in the Lemon Tahini Sauce. The baking soda we use in the parboiling process also helps to keep them crispy!
This recipe pairs well with holiday mains such as my Veggie Lentil Wellington, or with simple weeknight dinners such as my Chickpea Veggie Burgers. You can even serve them as a finger food with vegan ranch, or toss them onto a salad!
Other Holiday Sides You'll Love
📖 Recipe
Crispy Oil-Free Lemon Roasted Potatoes
Ingredients
- 1.5 lbs baby potatoes - halved or quartered
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoon lemon juice
- 1 tablespoon high-quality tahini
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- pinch of black pepper
Instructions
- Preheat oven to 450F.
- Boil potatoes: Add about 6 cups of water to a large pot and bring to a boil. Stir in salt and baking soda, then add potatoes. Return to a boil, reduce to a simmer, and cook for 8-10 minutes, or just until the potatoes can easily be pierced with a knife.
- Drain the potatoes and let cool for about 2 minutes.
- Make the lemon tahini sauce: Whisk together lemon juice, tahini, dijon mustard, garlic powder, onion powder, Italian seasoning, and black pepper.
- Toss potatoes in the lemon tahini sauce until fully coated.
- Roast the potatoes: Line a baking sheet with a silicone baking mat or parchment paper. Spread potatoes out in a single layer, skin-side down. Bake for 30-35 minutes, flipping them around 20 minutes, until they are golden and crispy.
- Remove from oven and, if desired, top with a sprinkle of salt or fresh herbs and another squeeze of lemon. Serve and enjoy!
Nutrition
*Nutrition facts are an estimate and are calculated for one serving.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your potato-making ways.
Stay joyfully balanced!
Comments
No Comments