Low fat oven baked roast potato chunks
Roast potatoes are my ultimate go to comfort food and these low fat oven baked roast potato chunks top the list. In my opinion, we should serve them every day. Crispy and golden, slightly fried but not oily, who would be crazy enough to reject them?
Potatoes are so versatile and go with so many amazing dishes. I am a huge fan of serving a selection of smaller dishes, to mix and match as you please on your plate. These healthy roasted potatoes are amazing with honey glazed carrots, homemade red cabbage and anything with mushrooms. I would even add a few to my onion soup.
Frequently asked questions
Are low fat oven baked roast potatoes healthy?
Potatoes are packed with carbs, vitamins and minerals. Because of their high fiber content they keep your blood sugar level low and keep you satisfied for longer. While we are adding oil to this recipe to roast the potatoes, you are very much in control of the amount you use. My recipe calls for just enough oil to give us crunchy deliciousness, but you will find very little left on your tray once your potatoes are done baking. If in doubt, follow my recipe to begin with and adjust your oil the second time to see which you like better.
Can roast potatoes be prepared in advance?
Yes, roast potatoes are great to prepare in advance. If you have enough time to roast them on the day, wash and cut your potatoes the night prior and store them in the fridge in a large Tupperware box submersed in water. The water will keep your potatoes from drying out and you simply need to drain and season them before putting them in the oven. Otherwise you can fully roast the potatoes until they just turn golden and re-heat and continue to roast them shortly before your meal.
What potatoes roast best?
Most supermarkets now label their potatoes with “best for mashing/roasting/boiling” etc. As a general rule of thumb, use red potatoes for roasting. White potatoes are usually better for boiling.
Will roast potatoes stay crisp when reheating?
They will, yes. If your potatoes are only slightly golden you can re-heat them in the oven and give them a more golden crust. I often re-heat a single serve on potatoes in a frying pan the next day, which allows me to add some more vegetables or an egg to it.
When to cook roast potatoes?
My potato chunks are cut quite small and roast perfectly in the oven. For anything larger than a quarter of a potato I would however encourage you to boil the potato first to avoid your potato from being undercooked or too dry.
Tips and Tricks to make your low fat oven baked roast potato chunks perfect
- Take your time to cut even chunks. The end result will give you better consistency.
- Mix your ingredients in a separate bowl before laying them out on a tray to cover the chunks evenly.
- You can store your un-roasted potato chunks in the fridge over night. Simply submerse them in a container filled with water to prevent them from drying out.
- Don’t overload your roasting tray. If most of your potatoes touch or even lay on top of each other, spread them on two trays instead and swap their positions in your oven half way through the roasting process.
Tools you may need
- Sharp knife
- Cutting board
- Large roasting tray
- Large mixing bowl
- Oven gloves
Topping ideas for low fat oven baked roast potato chunks
- Crumbed feta
- Chicken
- Mushroom gravy
- Red cabbage
- Roasted capsicum
Optional ingredients for roast potatoes
- Rosemary
- Onions
- Garlic
- Chilli powder
How to make low fat oven baked roast potato chunks from scratch
Roast potatoes are one of those things my kids will at least try. Besides being so deliciously crunchy, they are also relatively low in fat and leave your tummy full and happy.
To start, pre-heat your oven to 210 degrees Celsius and line a baking tray with parchment paper.
Next, wash your potatoes. On a large chopping board, using a sharp knife, cut your potatoes into 2-3cm cubes. Take your time here. The more even your cubes are, the better your potatoes will turn out.
In a large mixing bowl, combine your cubed potatoes with olive oil, Italian herbs, paprika and salt. Using a large spoon, coat your potatoes evenly in the oil and herb mixture.
Spread your potatoes on your parchment paper lined baking tray. Your potatoes should have enough room to themselves. If the majority of potatoes touch or even start to pile up, grab a second roasting tray and divide your potatoes across those.
Place your potato trays in the oven and set your timer to 40 minutes.
You can mix your potatoes after about 20 minutes to give all sides an even crunch. If you have used two roasting trays, swap their position after about 20 minutes to ensure both trays roast evenly.
Bake your potatoes for about 40 minutes or until golden.
Roast potato ideas
- Herb roasted potatoes
- Rosemary roasted potatoes
- Garlic smashed potatoes
- Roasted potato wedges
- Roasted sweet potatoes
- Roasted potato fries
Low fat oven baked roast potato chunks
Serves 4 as a side
Prep Time: 5 Minutes; Cook Time: 40 Minutes; Total Time: 45 Minutes
These crunchy golden potato chunks will turn your weeknight dinner into a Sunday roast.
Ingredients
- 4 large roasting potatoes
- 3 tbsp olive oil
- 2 tbsp Italian herbs
- 1 tbsp smoked paprika
- Salt
Instructions
- Pre-heat your oven to 210 degrees Celcius
- Line a baking tray with parchment paper
- Wash your potatoes and cut them into 2-3cm / 1 inch cubes
- In a bowl, combine your potatoes, olive oil, Italian herms and salt
- Mix until potatoes are coated evenly
- Spread potatoes on your roasting tray. If most of your potatoes touch or even overlap, divide them across two roasting trays
- Mixing once after 20 minutes, roast your potatoes for 40 minutes or until golden
Notes
- If you are using two roasting trays, swap their positions after 20 minutes to ensure all potatoes roast evenly.
- For added flavour, add sliced red onions to your potatoes before roasting.
- For a vegetarian dinner, double this recipe to serve as a main.
