I’m going to start this post by saying this is a very quick & easy recipe. I make these crispy oil-free potato wedges at least once a week. You can always change up the seasonings and dipping sauces to have a little variety and tailor the recipe to your taste. I love it so much I created a YouTube Video of the process to share with you all, which is also embedded a little further down!
How to Get Crispy Without Using Oil (The Secret Ingredient!)
I honestly never thought you could get crispy anything without using oil. It’s not that I avoid using oil completely, but if I have the choice I’d prefer to use it sparingly in my recipes. It’s much harder to be oil-free when you’re eating out at restaurants so I’d rather just save my oil intake for those occasions. I personally don’t enjoy how I feel after eating a really oily meal but it’s okay to do it once in a while. Anyways, I digress. Let’s get to the important stuff and the reason why you’re reading this in the first place. Crispy. Oil-Free. Potato Wedges! Yes, that’s right. You can totally achieve crispiness without oil. The special ingredient that will help you get your crisp on is lemon juice!
Japanese Sweet Potatoes
You can use any type of potatoes you want — russet, red, golden, purple, etc. They will all bake beautifully into crispy delightful bites of joy! I just can’t ever get enough Japanese sweet potatoes in my life. I seriously don’t know when the last time I picked up a different type of potato since these met my taste buds. Japanese sweet potatoes taste nutty with a slight hint of chestnut and caramel. They are a bit starchier in texture compared to the other sweet potato varieties. I think they are perfect for this crispy oil-free potato wedges recipe.
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- 2-3 large potatoes (I used Japanese sweet potatoes)
- 1-2 tsp flour (oat-flour for gluten-free)
- 1 tsp onion powder
- juice of ¼ lemon
- 1 tsp paprika
- 1 tsp minced garlic (or ¼ tsp garlic powder)
- fresh herbs of choice
- sea sat + pepper, to taste
- Scrub potatoes thoroughly and evenly slice into wedges. Toss into a pot of boiling water for 3-4 minutes.
- Drain the potatoes. Season potatoes with spices, lemon, herbs, etc.
- Place wedges with skin down on the tray to prevent them from sticking. Pop wedges into the oven at 425F for 40-50 mins, or longer for extra crispiness.
This is so cool! I didn’t know you could make crispy potatoes without oil. Thanks
Yup! Lemon juice works wonders! X
Loved this recipe! Keep em coming
Thanks, Steve!! x
This was amazing! Thanks for creating recipe that is oil-free, I’m definitely planning to make it again soon!
Thanks so much, Allison! So glad you liked it :) It’s in heavy in my rotation!