Ultimate Roast Potatoes
Beautifully golden, crispy on the outside, fluffy on the inside and infused with garlic and rosemary – need we say more?!
This recipe has been taken straight from our brand new mini cookbook, A Very Vegan Christmas! Buy here for only £5!
Photograph by Niki Webster.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
1 hr
Total time
70
Meal
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
4
Ingredients
- 1kg/2.2 lbs good roasting potatoes (eg Maris Piper), peeled and cut into chunks
- 5 tbsp rapeseed or olive oil
- Salt
- Handful of fresh rosemary sprigs
- Bulb of garlic, broken up into individual cloves (keep the skin on)
Instructions
- Preheat the oven to 200°C/390°F/Gas Mark 6.
- Add the potatoes and some salt to a large saucepan. Bring to the boil and then simmer on medium-high for 10 minutes.
- Drain the potatoes and then fluff them up in the colander by shaking it back and forth.
- Leave them to dry in the colander, or ideally in a single layer on a baking rack, for 10-20 minutes if you have time (this allows the potatoes to develop a crust which goes nice and crispy in the oven).
- Place the oil in the roasting tin then pop in the oven for a few minutes.
- Once the oil is smoking hot, remove the tray and add the potatoes gently but quickly, using a spatula to turn them over so they’re completely covered in oil. Sprinkle with salt and then place them in the oven for 25 minutes.
- After 25 minutes, remove from the oven and turn them all over. Add the garlic cloves and rosemary (evenly spaced) then return the pan to the oven for another 20-30 minutes or until golden and crispy.
Keywords
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