Vegan Roast Potatoes with Garlic and Herbs

Vegan Roast Potatoes with Garlic and Herbs

No Sunday lunch is complete without delicious and crispy roast potatoes, so this weekend try our moreish vegan roasted potatoes.

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It may seem strange, but the humble roast potato can completely make or break a roast dinner.

You want to achieve the perfect balance between a soft and fluffy inside, and a crisp, flavoursome exterior.

Some of it comes down to the potato you use, some of it comes down to the cooking method.

We’ve written a complete guide which uncovers the secrets to the perfect vegan roast potatoes if you want to read up on some tips before you get started, but otherwise this recipe should set you on your way quite nicely.

And don’t forget to check out our recipe for the best ever red wine gravy while you’re at it.

Total Time: 1 hour and 50 minutes

Prep Time: 10 minutes

Cook Time: 1 hour and 40 minutes

Servings: 6

Rating:  

Total Time: 1 hour and 50 minutes

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 0.41666666666667 0.41666666666667 kg floury potatoes
  • 1 1 tbsp olive oil
  • 0.5 0.5 tsp sea salt flakes
  • 1.3333333333333 1.3333333333333 cloves of garlic, whole and unpeeled
  • large sprigs of fresh thyme and rosemary

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and put the oil into a large roasting dish. Put the dish in the oven to heat up the oil.
  2. Cut the potatoes in halves (or quarters, if large) and place them in a large pan. Cover with plenty of fresh water and add 2 tsp salt. Bring to a boil, then turn down the heat and leave to simmer for 10 minutes.
  3. When the potatoes are just tender at the edges, pour them carefully into a colander and leave them to drain really well for a few minutes to steam dry. Give the colander a couple of shakes to roughen and crumble the edges of the potatoes slightly. This will help the edges to become crispy in the oven.
  4. Remove the roasting dish from the oven and place it on a heatproof surface. Working quickly and carefully, tip the potatoes from the colander into the hot oil. They should sizzle as you do this. Add the garlic cloves and herbs, then sprinkle everything with the remaining salt. Turn each potato over once to coat in the oil and put the dish back into the oven. Leave to roast for 40 minutes.
  5. After 40 minutes in the oven, turn the potatoes over and give the dish a good shake to loosen any crispy pieces. Return to the oven for up to another 40 minutes, watching them towards the end to ensure they don’t burn.
  6. Serve piping hot, with gravy for dipping!

Hungry for more? Discover our very best vegan roast recipes!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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