Roasted Rosemary Potatoes - Oil Free

Servings: 2 to 4

Prep Time
10 minutes
    Cook Time
30 minutes
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1 fork recipe Roasted Rosemary Potatoes - Oil Free

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Would you like to know the secret to roasting potatoes without oil? That same secret also works well for oven roasted French fries. You will be amazed at the crispy outside and tender inside of these potatoes!

Instructional images follow the recipe.


  • 2 Large Russet potatoes (substitute 4 gold potatoes)
  • 2 sprigs Fresh rosemary (this method will not work with dried rosemary)
  • 4 cups Water (or more if needed)
  • 1/4 teaspoon Baking soda (you will need 1/4 tsp per 4 cups of water for boiling potatoes)

Special Equipment:

No special equipment is required.


Preparation Method:


Adding baking soda to the water when you boil potatoes changes the pH of the water and helps the potatoes get crispy and brown when roasting without oil. You need about 1/4 teaspoon of baking soda per 4 cups of water. The water will foam, so make sure you use a large pot to boil the potatoes.


Preheat your oven to 425° F and line a large baking tray with parchment paper.

Wash and dice the potatoes into 1/2 inch cubes. Add cool water to a large pot so it is filled about 1/2 full, but with enough water to cover the potatoes. Add the baking soda and diced potatoes and bring to a boil over medium-high heat. Once the water comes to a boil, turn down the heat and simmer the potatoes for 3 minutes, making sure the water does not foam and boil over. Strain the potatoes and shake to remove excess moisture.

Spread the potatoes onto the baking sheet in a single layer and sprinkle on the rosemary. Place the pan in the oven and roast for 30 to 40 minutes, or until lightly browned and crisp, stirring the potatoes about half way through the baking.

Putting it all together:

Wash your potatoes and get the baking soda and rosemary.

{image: roasted rosemary potatoes}

Dice your potatoes and chop the fresh rosemary

{image: Dice the potatoes}

Add water to your pot and spoon in the baking soda.

{image: boil water and baking soda}

Add the potatoes to the water and bring to a boil over medium-high heat. Turn down the heat to a simmer once they begin to boil.

{image: boil the potatoes}

If the heat is too high, the baking soda may cause the pot to boil over, so watch it closely!

{image: possible boil over}

Once the potatoes have boiled for 3 minutes, remove them from the heat and strain them, shaking the strainer to remove excess moisture.

{image: strain the potatoes}

Place the potatoes on a prepared baking sheet and sprinkle on the chopped rosemary.

{image: season the potatoes.}

Spread the potatoes into a single layer on the baking sheet and place in the pre-heated oven. Because all ovens are different, it may take more or less time to brown the potatoes. Make sure you stir them about half way through.

{image: roast the potatoes.}