Roasting vegetables is pretty basic, and doing it without oil is just as easy. Once again broth steps in as a perfect substitute. You can have the same crispy outer shell and a soft center that is typical of the traditional method. Enjoy.
1 bag of baby potatoes
1/2 cup of vegetable broth
1 tbsp of nutritional yeast
1/2 tsp of dried basil
1/2 tsp of dried parsley
1/8 tsp of paprika
1/8 tsp of Himalayan pink salt
Pinch of red pepper flakes
Preheat oven to 420 degrees.
1) Clean baby potatoes and place them in a bowl. Pour the vegetable broth into the bowl and coat the potatoes. Drain.
2) Mix the nutritional yeast and spices in a separate bowl.
3) Put the potatoes in an oven save dish that is big enough for the potatoes to lay flat without overlapping. Coat evenly with the spices.
4) Bake for 30 mins, turning potatoes over every 10 mins.