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No Oil Italian-Flavored Baked Potato Bites

Without sour cream, butter, frying in oil and all things fattening, potatoes themselves will not make you gain weight no matter what you hear. by Carol Fitzgerald


  • 6 or 8 Idaho Potatoes
  • 1 teaspoon dried Basil
  • 1 teaspoon dried Italian Seasoning
  • 1 teaspoon dried Oregano
  • 1/2 to 1 teaspoon Garlic Powder (optional)
  • 1/2 to 1 teaspoon sea salt


  • Scrub several potatoes with a potato brush, peel them or not, but I would highly recommend NOT. The peel is where the many healthy properties lie
  • Cut them into bite size portions or you could cut them in half length-wise and then cut the halves into quarters. Rinse them with cold water
  • Place the potato chunks or 1/8s in a large bowl and sprinkle with salt, pepper Italian Seasoning, Basil and Oregano. The seasonings will adhere to the slightly wet potatoes
  • Spread the potato chunks onto a parchment paper lined cookie sheet
  • Bake at 425º for about 30 to 45 minutes or until done and browned
  • Watch so they don’t burn. The higher temperature will crisp them up and you’ll wonder how you ever lived without these
  • Now, here’s another wonderful variation: Instead of the Italian seasonings, prepare a mixture of garlic, fresh mint and a little water. I used to use oil in this mixture too, but the water works just as well. This was one of my Dad’s favorite ways to make potatoes. Coat the potatoes in a bowl with this mixture and bake as above
  • Another way I learned from my Dad was to par bake the potatoes. When nearly done, pour your favorite bar-b-q sauce over all and continue roasting until the potatoes have absorbed the sauce. These are just the best