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
Ingredients
- 8 medium to large Boiled Potatoes
- 1 handful Garlic Cloves in their skin
- 1/3 cup Vegetable Stock
- 2 tsp Corn Starch
- 2 tsp Dried Sage Leaves or herbs of choice
- coarse celtic sea salt to taste
- Black Pepper to taste
Servings: Serves
Units:
Instructions
- Preheat your oven to 190 degrees Celsius or 380 degrees Fahrenheit.
- 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.
- 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.
- Now mix together the vegetable stock, corn starch and dried herbs. Then pour evenly over all of the potatoes.
- 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.
- Season with salt and pepper.
- 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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Delicious. I made this for my dinner tonight. I hope they last
So glad you made them 🙂
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!
Fantastic Leslie. Glad you like them 🙂
So much water wasted when u peel them under running water. But the recipe looks relish
You can put them in a bowl of cold water also 🙂
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 🙂
These are delicious! I’m enjoying for breakfast this gorgeous Sunday morning! Thank you for creating and sharing your recipes!!
Thanks Anja. Made tonight for dinner. My most successful no-oil baked potatoes, and loved the garlic with them.
Thks Ana, running a trial before Thanksgiving. Do you think pressure cooking or microwaving potatoes first will give the same results as boiled?
Yes, that should be fine.
These are my new most fave food in the world, I can’t stop eating them every day!!!!! Thanks so much x0
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.
You would need to experiment… it is very hard to cook sweet potatoes oil free without them burning.