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Perfectly Roasted No Oil Potatoes

Author Molly Patrick of Clean Food Dirty Girl


  • 6 cups red potatoes leave the skin on the potatoes, 885g, cubed
  • 2 cups onion 225g, coarsely chopped
  • 1/4 cup tahini 65g
  • 3 tablespoons unsweetened non-dairy milk
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 10 turns fresh cracked black pepper


  1. Preheat the oven to 375°F (175°C).
  2. Place the potatoes in a large mixing bowl and add the chopped onion, tahini and the non-dairy milk. With your clean hands, work the tahini and the non-dairy milk into the potatoes until they are totally coated.

  3. Add the onion granules, garlic granules, dried basil, dried dill, smoked paprika, sea salt and black pepper and stir until well combined.
  4. Place the potatoes in a single layer on a parchment paper lined baking sheet (or two if your baking sheet isn’t big enough to hold all of the potatoes in single layer).
  5. Bake for 30 minutes, take out of the oven, flip with a spatula and put back in the oven for another 30 minutes. Serve hot.