OIL FREE CRISPY POTATOES

Yield: Make as many as you want! This recipe requires no measuring, but as a guideline, I like making one potato per person.

Prep time: 10 minutes | Cook time: 35-45 minutes

Ingredients

• Potatoes
• A splash of vegetable broth
• Chopped fresh rosemary (or dried)
• Chopped fresh thyme (or dried)
• Some sea salt and freshly ground pepper 

Directions

1. Pre-heat your oven to 400ºF (205ºC).

2. Cut your potatoes into cubes and place them in a bowl.

3. Add a splash of vegetable broth, only enough to get them slightly wet but not drenched.

4. Sprinkle with your chopped herbs and add some sea salt and pepper. Toss to combine.

5. Place them without any excess liquid on a shallow, parchment lined, baking sheet.

6. Separate them so that they have enough space to get air circulating and get nice and crispy. Add an additional sprinkle of sea salt.

7. Roast in the oven until they are tender in the center (test them by inserting a knife, skewer or fork), and until they are golden and have puffed up. The time will depend on your oven and the size and type of your potato, usually between 35 to 45 min, but go by the color and how much they have puffed and are tender, rather than by the time.

8. Serve with some ketchup as a side for veggie burgers, sandwiches, wraps, on top of salads, or on their own dipped in a little guacamole or horseradish!