Crispy Vegan Roast Potatoes with Rosemary & Garlic

5 from 1 vote

Crispy Vegan Roast Potatoes with Rosemary & Garlic

These crispy roast potatoes are perfect for any roast dinner, Sunday lunch or Christmas! This is the ultimate way to cook them and everyone will come back for more!

Prep Time10

Cook Time1

Total Time1 10

Course: main

Cuisine: American, british, Christmas, holiday, Thanksgiving

Servings:

Calories: 299kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

1 kg potatoes Allow at least 250g (½ pound) potatoes per person
3-5 tablespoon olive oil
1 tablespoon semolina optional, but makes for extra crispy potatoes
1-2 teaspoon fresh rosemary or thyme finely chopped
2 cloves garlic
Salt

Metric - American

Instructions

Peel the potatoes and leave them whole.
Parboil the potatoes in salted water until you can just stick a knife in but it's not super easy to do. Don't cook all the way through as they might disintegrate. Around 5-10 minutes.
1 kg potatoes
Get a large roasting dish ready with a decent layer of oil in the tray. Put into a moderate oven (200°C / 400°F / Gas Mark 6) to heat the oil.
3-5 tablespoon olive oil
Drain the potatoes and return them to the hot pan very briefly to steam off any of the water.
Cut the potatoes into 2 or 3, depending on how large the potatoes are. You want the potato chunks to be roughly similar sizes (check out the diagram for the optimal cutting pattern).
Bash the potatoes around in the pan (put the lid on and shake the pan up and down). Then sprinkle with the semolina (if using), and do some more bashing around. This gives that nice rough edge. Then sprinkle with salt to taste.
1 tablespoon semolina
Carefully add the potatoes to the prepared hot oil in the baking tin. Toss them a little to cover them in the oil, and put in the oven for at least 20 minutes.
Check on the potatoes, giving them another good shake around in their pan to ensure even cooking. Cook for another 20 minutes.
About 5 minutes before you think the potatoes are ready, add the herbs and garlic and return to the oven. Let cook until they soften but don't burn.
1-2 teaspoon fresh rosemary or thyme, 2 cloves garlic, Salt
Sprinkle over the rest of the herbs while the potatoes are still in the baking tray, and add extra salt and pepper to taste if needed. Serve now, or leave in a low temperature oven to serve later.

Notes

If you're not ready to eat the potatoes once they're done, just put them in a low-temperature oven to stay warm. They'll just continue to crisp up

Nutrition