Ultimate Roast Potatoes

A very Vegan Christmas banner

Roast potatoes for all roast potato occasions – this is our favourite way of making them – enjoy!

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.

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Freezable
Cheap
Kids recipe

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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

  1. Preheat the oven to 200°C/390°F/Gas Mark 6.
  2. Add the potatoes and some salt to a large saucepan. Bring to the boil and then simmer on medium-high for 10 minutes.
  3. Drain the potatoes and then fluff them up in the colander by shaking it back and forth.
  4. 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).
  5. Place the oil in the roasting tin then pop in the oven for a few minutes.
  6. 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.
  7. 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.

 

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