Crispy Oil-Free Noochy Potatoes

December 28, 2015


By: Jasmine Briones 

Crispy Oil-Free Noochy Potatoes {hclf vegan} #vegan #oilfree #hclfRoasted potatoes have grown to be a staple on menus I put together for our holiday dinners or gatherings here at my house. Why? Well, there are various reasons! Potatoes, even when organic from my local Whole Foods market, are cheap! They are simple to cook, absolutely delicious, and healthy without any needed oils or fats added.

Mastering the craft of crispy oil-free potatoes was a challenge for me, but after playing around with a few techniques, and trying out various recipes I had found online, I done did it 😉 And my oil-free crispy potatoes are perfection. Crispy Oil-Free Noochy Potatoes {hclf vegan} #vegan #oilfree #hclfThe trick to oil-free potatoes is actually a 2 step process. But don’t worry, it’s fairly simple and doesn’t add much to the cooking time of the potatoes.

First, pierce the potatoes and steam slightly, only until partially cooked. Slice them in half, season if desired, then bake them in a convection oven for about 30 minutes. Convection is key, and your results will vary with a regular oven, so keep that in mind.

Crispy Oil-Free Noochy Potatoes {hclf vegan} #vegan #oilfree #hclfMake sure you tag me on Instagram @sweetsimplevegan or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

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Crispy Oil-Free Noochy Potatoes

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 50 minutes
  • Yield: 5-7


  • 1 1/22 lbs fingerling potatoes
  • 1/2 cup bread crumbs*
  • 1/4 cup nutritional yeast
  • 2 tbs fresh dill, chopped
  • 2 tbs fresh chives, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt & black pepper to taste


  1. Wash & dry potatoes. Pierce with a knife a few spots on each potato, and place into a steamer pot for 10 minutes.
  2. While potatoes steam, mix the remaining ingredients together into a small bowl.
  3. Preheat a convection* oven to 350F and line 2 baking sheets with parchment paper or a silicon baking mat.
  4. Remove from steamer, and slice each potato in half. Place into a large mixing bowl.
  5. Pour half of the spice and bread crumb mixture over the potatoes, toss, then pour the second half.
  6. Toss around until evenly coated. Place onto baking sheets and bake for 30 minutes.
  7. Remove, cool, and dig in!


Try your best to find bread crumbs with only 1-2 ingredients, no salt added if possible.

A convection oven is key for crispiness. Results will vary in a regular oven.

  • Prep Time: 20 mins
  • Cook Time: 30 mins

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