Low Sodium Garlic Potatoes Recipe
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Jump to RecipeThis tasty low sodium garlic potatoes recipe is a delicious and flavorful side dish – with garlic, herbs, spices, and no added salt! This great sheet pan side dish cooks in the oven and goes great with any protein you serve.
Start by tossing diced potatoes with a little oil, fresh garlic, and spices. Place on a sheet and bake, that’s it! There is only a few minutes of hands-on prep time, and the oven does the rest of the work. You’ll have a tasty low sodium side dish in no time.
Want more great low sodium potato recipes? Try our low sodium baked potatoes, low sodium crispy smashed potatoes, and our favorite low sodium potatoes O’Brien.
Potatoes are one of our favorite low sodium foods! They are filling, naturally low in sodium, and are so versatile – you can cook them so many ways (or boil ‘em, mash ‘em, stick ‘em in a stew for all your LOTR lovers). This easy garlic potatoes side dish is crispy, easy to make, and is a great side anytime – serve them as home fries for breakfast, or with your favorite protein for dinner.
All you need are some potatoes, fresh garlic, a few simple salt-free spices, and corn starch which makes the potatoes extra crispy in the oven. These potatoes are roasted in one oven dish, making clean up simple and quick.
Why This Recipe Works
- It’s crispy, flavorful, and loaded with garlicky flavor in each bite.
- A great salt-free side dish.
- Enjoy these potatoes for any meal – from breakfast to dinner!
- This recipe is mixed in one bowl, and cooks in one dish – perfect for easy clean up.
- Anyone can successfully make this recipe by following our simple step-by-step photos and direcitons below.
Ingredients You’ll Need
You can use your favorite variety of potatoes for this recipe. I used red potatoes, but you can use white potatoes, yellow potatoes, Yukon golds, or baby potatoes halved or quartered.
I like to use both fresh garlic and garlic powder for this dish. The fresh garlic adds a wonderful flavor, and the garlic powder coats the potatoes as they roast in the oven.
Vegetable oil or any neutral oil to roast the potatoes in. You can skip the oil if you prefer, but it does help the spices stick to the potatoes while they roast.
I love finishing this dish with fresh lemon, it adds a wonderful citrus flavor to the potatoes after they cook. Adding fresh lemon juice, or lemon zest is a great flavor addition that you can add without salt.
The secret ingredient to making the potatoes extra crispy is using cornstarch to coat them before you roast. We use cornstarch for lots of our recipes to make them crisp like our low sodium fries, low sodium crispy tofu, and we even sprinkle a little on our low sodium steaks before throwing them on the grill.
Some fresh herbs like parsley are a great finish to the potatoes, and work well with the lemon. Fresh parsley is best for flavor (instead of dried).
Additions and Substitutions
If you want a little heat, add ¼ teaspoon chili flakes or cayenne pepper for an added kick!
Try this dish with roasted sweet potatoes instead of regular potatoes. These would especially be great for a sweet/savory side dish.
You can use any neutral oil for this dish: olive oil, sunflower seed oil, or canola oil are all great options.
How To Make This Recipe
Step 1: Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper, and add 1 tablespoon of the vegetable oil on top of the parchment paper, spreading it out in an even layer.
Step 2: In a large bowl, toss the diced potatoes with the remaining 1 tablespoon vegetable oil, corn starch, fresh minced garlic, garlic powder, and black pepper. Toss well to combine, making sure each side of the potato wedges are coated in the corn starch mixture.
Step 3: Add the potatoes to the sheet pan, in a single layer on the pan. Don’t overlap or double up on the rows, it will prevent the potatoes from sticking together.
Step 4: Place sheet pan in the oven, and roast the potatoes for 20 minutes. Flip them with a spatula, and roast the potatoes on the other side for 20 more minutes.
Step 5: Once the potatoes have finished cooking, carefully remove the pan from the oven. Squeeze fresh lemon juice over them and toss them with the fresh chopped parsley. Serve hot and enjoy!
Recipe FAQs
This recipe has 11 mg sodium per serving, as it uses low sodium ingredients and no-salt-added spices. If you get roasted potatoes from a restaurant or prepared potatoes from the grocery store, the sodium content may vary, so always check nutrition labels or ask for a nutrition menu before enjoying.
I firm potatoes like yellow potatoes, Yukon golds, red potatoes, or white potatoes for this dish. I usually skip Russett potatoes for this recipe and opt for a firmer variety of potato.
Store any leftover potatoes in an airtight container, refrigerate, and enjoy within 3 days. To reheat, you can use your microwave, air fryer, or oven.
More Great Low Sodium Potato Recipes
- Low Sodium Baked Potato Recipe
- Low Sodium Pot Roast Recipe with Potatoes & Vegetables
- Low Sodium Crispy Smashed Potatoes Recipe
- Low Sodium Twice Baked Potatoes Recipe
- Low Sodium Potato Salad Recipe (No Salt Added)
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Low Sodium Garlic Potatoes
Equipment
- sheet pan
- parchment paper
- Spatula
Ingredients
- 2 lbs potatoes diced, I used red potatoes
- 1 tablespoon vegetable oil
- 3 cloves fresh garlic
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 lemon juiced
- 1 tablespoon cornstarch
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper, and add 1 tablespoon of the vegetable oil on top of the parchment paper, spreading it out in an even layer.
- In a large bowl, toss the diced potatoes with the remaining 1 tablespoon vegetable oil, corn starch, fresh minced garlic, garlic powder, and black pepper. Toss well to combine, making sure each side of the potato wedges are coated in the corn starch mixture.
- Add the potatoes to the sheet pan, in a single layer on the pan. Don’t overlap or double up on the rows, it will prevent the potatoes from sticking together.
- Place sheet pan in the oven, and roast the potatoes for 20 minutes. Flip them with a spatula, and roast the potatoes on the other side for 20 more minutes.
- Once the potatoes have finished cooking, carefully remove the pan from the oven. Squeeze fresh lemon juice over them and toss them with the fresh chopped parsley. Serve hot and enjoy!
Notes
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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