Crispy Oil-Free Lemon Roasted Potatoes
These Oil-Free Roasted Potatoes are coated in a tangy Lemon Tahini Sauce and baked until golden and crispy. Easy to make and full of bright, zesty flavor, they’re the perfect vegan side for weeknights or holiday meals!*Note that From Start to Finish is an estimate that includes time to both prep your ingredients and follow the recipe directions.
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!
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