Healthy No Oil Crispy Roasted Potatoes

Step 1

Preheat oven to 450°F

Step 2

Peel the potatoes and cut into chunks. Timings here are based on a medium potato being cut into about 5 pieces. Make sure all pieces are pretty even.

Step 3

Place the potatoes in a pan, cover with water and bring to a boil. Once boiling they should take about 5 - 6 minutes to become just fork tender. As soon as they do, drain through a colander then leave for a few minutes to steam dry before returning to the saucepan.

Step 4

Line a baking tray or roaster with parchment paper or a Silpat. This is essential because no oil is used.

Step 5

Add the aquafaba and semolina to the potatoes, put the lid on the saucepan and shake vigorously a good few times to rough up the potatoes, then dig in with a spoon and stir them around a bit to get the potatoes slurry that has settled on the bottom to coat them thoroughly.

Step 6

Tip the potatoes onto the lined tray and spread them out so they are not touching each other then season with a generous amount of salt and freshly ground pepper.

Step 7

Place in the hot oven and cook for 25 minutes. Remove, flip them all over then return to the oven and cook for around another 20 minutes or until a lovely golden brown. The time will vary a little depending on your oven and the type of pan you are cooking them in.

Step 8

Serve immediately.