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Vegan Roast Potatoes in Bowl

Crispy Vegan Roast Potatoes

The Pesky Vegan
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.
5 from 1 vote
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Side Dish
Cuisine British
Servings 4
Calories 271 kcal


  • 3-4 tablespoons olive oil
  • 2.2 lb (1 kg) potatoes (I used Maris Piper but other floury varieties such as King Edward or Russet would work fine)
  • Salt, to taste
  • 3-4 sprigs fresh rosemary (optional)
  • 4 garlic cloves (optional)


  • 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.
  • Once the potatoes are cooked through and crispy on the outside, remove from the oven. Remove the garlic and rosemary and serve.
    Serving suggestions include vegan haggis, grilled tofu steaks, or lemony butter bean stew.


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.
* The nutrition info below is for one serving, based on a total of four servings.


Calories: 271kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 596mgPotassium: 960mgFiber: 5gSugar: 2gVitamin A: 5IUVitamin C: 45mgCalcium: 33mgIron: 2mg
Nutrition Facts
Crispy Vegan Roast Potatoes
Amount Per Serving
Calories 271 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Sodium 596mg26%
Potassium 960mg27%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 2g2%
Protein 5g10%
Vitamin A 5IU0%
Vitamin C 45mg55%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword how to roast potatoes, vegan christmas, vegan potato recipe
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