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Potato roasted without added oil; starchy, filling, and provides moderate fiber.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
93
KCAL / 100G
Carbs
21.2g
· 89%
Protein
2.5g
· 10%
Fat
0.1g
· 1%
Fiber
2.3g
Vitamins
B6
0.3mg · 18% DV
Vitamin C
9.6mg · 11% DV
B3
1.4mg · 9% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
535mg · 16% DV
Phosphorus
57mg · 8% DV
Iron
1mg · 6% DV
Magnesium
23mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 4:1
Below the ideal 4:1 — a good omega balance.
Cut the potatoes evenly, rinse if desired, and dry them very thoroughly. A preheated tray, a single layer, and turning them once during cooking help them brown without added oil.
Potatoes are more likely to stick when the tray is not hot, their surface is wet, or they are turned too early. Parchment paper or a silicone baking mat is especially useful when cooking without oil.
It is not essential, but briefly soaking cut potatoes in cold water can remove some surface starch. Dry them completely afterward, since moisture makes them steam rather than brown.
Usually, yes: fried potatoes absorb oil during cooking, while oil-free roasting avoids added cooking fat. Portion size, dips, and the rest of the meal still influence the overall balance.
Their carbohydrate content can make them a useful part of a pre-workout meal for energy. If you are prone to stomach discomfort, avoid a very large serving or heavy sauces immediately before intense exercise.
Pair them with protein foods such as eggs, fish, chicken, beans, lentils, or tofu, plus vegetables or a salad. Yogurt-based dips and seasonings such as garlic, lemon, rosemary, paprika, or cumin add flavor without relying on oil.
Crowding the tray or covering the potatoes after cooking traps steam and softens the crust. Roast them in one layer and leave them uncovered for a few minutes before serving.
Raw cut potatoes can be held briefly in cold water in the refrigerator to limit browning, then dried well before roasting. Cooked potatoes can be chilled and reheated in a hot oven, though they may be less crisp than when freshly made.
Yes, cooked roasted potatoes can be frozen, although their texture may become softer after thawing. Reheat them from frozen in a hot oven or air fryer for the best result.
Starchy foods can form acrylamide when cooked at very high temperatures until deeply browned or burnt. Cook potatoes to a light golden color rather than a dark brown and avoid excessive cooking times.
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Nutrition data compiled from USDA FoodData Central and scientific sources.