Don't believe the hype about goose fat – these vegan roast potatoes are divine with just regular olive oil and salt. Crispy on the outside and fluffy on the inside, they're right at home for Christmas dinner, Thanksgiving, or your weekly Sunday roast.
2.2lb(1 kg) potatoes(I used Maris Piper but other floury varieties such as King Edward or Russet would work fine)
Salt, to taste
3-4sprigs fresh rosemary(optional)
4garlic cloves(optional)
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Instructions
Peel the potatoes and cut into similar-sized chunks, leaving smaller ones whole and chopping larger ones into roughly the same size.
Add the potatoes to a large pan and cover with water. Sprinkle with a generous pinch of salt, cover with a lid, and bring to a boil. Once the water is boiling, reduce the heat and simmer for 5 minutes.
Meanwhile, preheat the oven to 180°C (360°F).
After simmering for 5 minutes, you should be able to just pierce the potatoes with a knife. Drain into a colander and give them a gentle shake to fluff up the edges. Allow the potatoes to steam-dry for a few minutes.
Add the olive oil to a large roasting tin and place in the oven for a few minutes to heat up. Once hot, remove from the oven and carefully place the potatoes in the hot oil. Turn each potato over to coat with the oil, sprinkle with a little salt, then roast in the oven for 20 minutes.
After 20 minutes, turn the potatoes over. If using garlic and rosemary, add the bashed garlic cloves and rosemary leaves at this point. Return to the oven for another 20-30 minutes or until crispy and golden, turning over once or twice again to get some colour on all sides. You can increase the heat slightly to help with this, but be careful not to overdo it.
Quantity: The amounts above will provide roughly four servings as a side. For larger quantities, be sure to use extra oven dishes to avoid overcrowding.Pepper: I don't include it here, but feel free to add black pepper along with the salt.Other herbs: Herbs such as thyme and sage would also work well with roast potatoes.Spices: Change things up with a little smoked paprika, chilli powder, or cumin powder.Storage: Refrigerate the roasted potatoes for up to four days or freeze for up to six months.See recipe testing notes and recipe FAQ sections for more info.* The nutrition info below is for one serving, based on a total of four servings.
* Percent Daily Values are based on a 2000 calorie diet.
Keyword how to roast potatoes, vegan christmas, vegan potato recipe
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