Learn how to make an herbed baked potato recipe in the oven without oil or butter. Those baked potatoes are easy to make and pair perfectly with homemade mustardy yogurt dipping sauce.
What I love about this baked potato recipe:
- Delicious plant-based low fat and filling dinner.
- 15-minute prep time.
- Perfect healthy comfort food.
- No foil recipe!
How to Make Baked Potato Recipe in the Oven Without Oil or Butter
Learn how easy it is to make baked potatoes without oil or butter and not compromise with the taste.
We’ll be using whole food plant-based ingredients only i.e., no olive oil, butter or syrups of any kind.
The first ingredient is organic potatoes. You may use any type of potato, but larger varieties, like Russet potatoes, will be easier to handle. You may even use sweet potatoes, in which cake the baking time will be shorter though. I’d say about 30 minutes will be enough, given that you cut it into smaller cubes.
Next come the herbs and spices to give their divine flavours. We are using garlic powder, onion powder, basil, thyme, and smoked paprika.
Nutritional yeast gives some cheese flavour and tamari adds a bit of saltiness.
For moistness (instead of oil) we’re simply using water. However, you may opt for vegetable broth as well.
Optionally, if you like spicy food, sprinkle on some chili flakes as well.
It’s very easy and quick to make this baked potato recipe. Here’s how it goes:
First, scrub the potatoes well and remove any eyes, scars, or green parts. By the way, you don’t need to remove the potato skins in case you have organic potatoes.
Then, cut them into smaller cubes and place into a large bowl.
Next, add all the remaining ingredients and give it a good stir.
After that, pour the potatoes onto a baking sheet lined with parchment paper and spread them out evenly, so that you have one layer of potatoes.
Now, bake the potatoes in the oven at 200°C (390°F) for 40-45 minutes (in the middle oven rack). The baking time can vary a bit depending on the size of your potato cubes. Perfect baked potato has a crispy skin and fluffy insides. Make sure you use your oven mitts when removing the baking sheet from the oven.
In case you decide to use sweet potatoes instead of regular ones, diminish the baking time by 10 minutes. That is, bake them for about 30 minutes instead of 40 minutes.
Finally, let the potatoes cool a bit and then, if not eaten at one go, cover to avoid drying. I like to keep them in the oven, door closed, while the oven is cooling down.
Tips on This Baked Potato Recipe
Here are some extra tips to keep in mind:
- Should you have leftovers, store the baked potatoes in a sealed container in the fridge (for more details scroll down a bit).
- Next, you may use any kind of potatoes that you have at home.
- Feel free to use soy sauce instead of tamari. You may even go for Himalayan salt, but then add an extra tablespoon of water.
- In case you can’y have nutritional yeast (for example when in Candida Cleanse phase), simply omit it. Alternatively, add a tablespoon of shiro miso paste that also has a cheesy flavour.
- In order to lower potatoes’ glycemic load, let them cool completely, so that resistant starches can develop.
What to Serve This Herby Baked Potato Recipe With?
First, as those potatoes are so full of flavours, you can eat them as they are! However, I also love those perfectly baked potatoes with my mustardy yogurt dipping sauce.
However, you may use any store-bought dipping sauce or vegan sour cream as well.
Also, feel free to add them to salads and Buddha bowls.
To lower the potatoes’ glycemic load, let them cool completely, so that resistant starches can develop.
How to Store
In case you have any leftovers, store them in a sealed container in the fridge for up to 4 days.
For longer keeping, freeze the potatoes and store them for months.
Heat those baked potatoes using either microwave oven or regular oven.
Check out more recipes with potatoes and sweet potatoes:
- Massaged Kale Salad with Sweet Potatoes
- Balanced Kale Salad with Pasta and Potatoes
- Sweet Potato and Lentil Stew
- Gluten-Free Potato Waffles in the Oven
- Hummus with Potatoes
- Potato and Barley Sausages
- Festive Potato and Leek Quiche
- Sweet Potato Brownies
- Raw Buckwheat and Sweet Potato Cream Dessert
- Sweet Potato Pancakes
- Sweet Potato Muffins
- Sweet Potato and Tofu Tartlets
In case you are a visual learner, watch the below video where you’ll see how to make this baked potato recipe as well as cooked sauerkraut with beetroot and dates:
My herby baked potato recipe is vegan and plant-based, oil-free and low fat, grain-free and gluten-free, high in healthy carbs, nut-free and peanut-free, low glycemic, and suitable on vegan Candida diet (avoid in the cleanse phase).
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Learn how to make an herby baked potato recipe in the oven without oil or butter. Those baked potatoes are easy to make and pair perfectly with homemade mustardy yogurt dipping sauce.
- Start with washing the potatoes and removing any eyes, scars, or green parts. Then cut them into smaller cubes and place into a large bowl.
- Next, add all the remaining ingredients and give it a good stir.
- Pour the potatoes onto a baking sheet lined with parchment paper and spread them out evenly.
- Now, bake the potatoes at 200°C (390°F) for 40-45 minutes. Let them cool a bit and then, if not eaten at one go, cover to avoid drying.
Pair the potatoes with my mustard dipping sauce!
Store in a sealed container in the fridge for up to 4 days.
Use any kind of potatoes.
To lower potatoes’ glycemic load, let them cool completely, so that resistant starches can develop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Oven
- Serving Size: 1/3 of recipe
- Calories: 291.4 kcal
- Sodium: 259mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Carbohydrates: 54.5g
- Fiber: 8.6g
- Protein: 10.3g
Keywords: baked potato, vegan side dish
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