Oven Roasted Baked Potatoes

/Oven Roasted Baked Potatoes

Oven Roasted Baked Potatoes

These are the best oven roasted baked potatoes ever! They are super crispy on the outside and soft and fluffy on the inside – best of all they are made without any added oil!

The spices add a great flavor to these and they are the ultimate in homemade comfort food.

My husband and I gobbled these down straight out of the oven, but they would also be great with some gravy. Enjoy 🙂

Oven Roasted Baked Potatoes
Servings Prep Time
2-4Serves 10minutes
Cook Time
Votes: 18
Rating: 4.22
Rate this recipe!
Print Recipe
Oven baked Potatoes
Servings Prep Time
2-4Serves 10minutes
Cook Time
Votes: 18
Rating: 4.22
Rate this recipe!
Print Recipe
Oven baked Potatoes
Servings: Serves Units:
  1. Preheat your oven to 190 degrees Celsius or 380 degrees Fahrenheit.
  2. Once you have boiled and peeled your potatoes using your preferred cooking method, cut them in halves or quarters and place them on a baking tray that has been lined with some non-stick parchment paper.
  3. Use a cake server or base of a pot to squish the potatoes down a bit. By flattening them out, you will increase the surface area of the potatoes and add more edges for extra crispiness.
  4. Now mix together the vegetable stock, corn starch and dried herbs. Then pour evenly over all of the potatoes.
  5. Scatter the garlic cloves evenly across the tray also. These can be pushed out of the skins once cooked and taste sweet, juicy and delicious.
  6. Season with salt and pepper.
  7. Place in oven for approximately 45 minutes or until your desired level of crispiness has been reached. Enjoy!
Recipe Notes

I boil my potatoes in their skins for about 45 minutes. I then drain them and immediately peel the skins off under cold water. This is such an easy way to remove the skin. Watch the video above to see how easy this is.

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By |2015-11-04T10:39:14+10:00June 10th, 2015|Recipe, Videos|17 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Cassandra June 25, 2015 at 5:34 pm - Reply

    Delicious. I made this for my dinner tonight. I hope they last

    • Anja June 26, 2015 at 9:27 pm - Reply

      So glad you made them 🙂

  2. Leslie December 13, 2015 at 10:59 am - Reply

    Made tonight after someone posted it on FB, on McDougall Friends. I added some nooch to the broth. Instant Potted small potatoes 5 min., natural release (maybe 6 min. next time). About 25 or 30 min. in the toaster oven, broiled at the end. So Good!! Creamy inside, crispy out. Thank you!

    • Anja December 16, 2015 at 2:12 pm - Reply

      Fantastic Leslie. Glad you like them 🙂

  3. Anon April 4, 2016 at 7:51 pm - Reply

    So much water wasted when u peel them under running water. But the recipe looks relish

    • Anja April 5, 2016 at 12:44 pm - Reply

      You can put them in a bowl of cold water also 🙂

  4. Kay June 5, 2016 at 4:45 pm - Reply

    Well mine didn’t quite turn out like yours, Anja! 😀 I over boiled my spuds so they went splat when I squashed them down but I still went ahead with it but they don’t glisten and shine like yours! Practice makes perfect so they say! They smell delicious all the same 🙂

  5. Gloria September 25, 2016 at 10:56 pm - Reply

    These are delicious! I’m enjoying for breakfast this gorgeous Sunday morning! Thank you for creating and sharing your recipes!!

  6. Pat September 27, 2016 at 7:28 pm - Reply

    Thanks Anja. Made tonight for dinner. My most successful no-oil baked potatoes, and loved the garlic with them.

  7. Mel November 23, 2016 at 10:29 pm - Reply

    Thks Ana, running a trial before Thanksgiving. Do you think pressure cooking or microwaving potatoes first will give the same results as boiled?

    • Anja December 19, 2016 at 10:13 am - Reply

      Yes, that should be fine.

  8. marie June 7, 2017 at 12:51 am - Reply

    These are my new most fave food in the world, I can’t stop eating them every day!!!!! Thanks so much x0

  9. Angel September 7, 2017 at 8:13 pm - Reply

    Hello Anja, thanks for this recipe. I can’t wait to try it! Do you think I could replace the regular potatoes with sweet potatoes and get the same results? Thanks.

    • Anja September 8, 2017 at 11:49 am - Reply

      You would need to experiment… it is very hard to cook sweet potatoes oil free without them burning.

  10. Anita April 22, 2018 at 8:38 pm - Reply

    Am I right in saying that it is a wet mixture you pour over? X

    • Anja May 29, 2018 at 6:49 am - Reply


  11. Deanna Richard Starr. May 15, 2018 at 9:40 pm - Reply

    Looks really very taste, so I’ll have a go

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