Perfect roast potatoes are an essential part of a roast dinner. My vegan rosemary roast potatoes are deliciously crispy on the outside and fluffy on the inside. The herbs add a lovely flavour. A great addition to your Christmas dinner.
Now I don't know about you but I LOVE roast potatoes.
A good dish of crispy roast potatoes is an absolute essential part of a roast dinner for me.
In fact one of my favourite things about winter is having an excuse to put the oven on and make a good batch of roast potatoes.
Not just for Sundays
I don't always make a full roast dinner to have with them.
Sometimes just roast potatoes, vegan sausages and veggies is enough - especially during the week.
Essential for Christmas dinner
But on other occasions - for example Christmas - it's good to pull out all the stops and create an epic vegan roast dinner. Of which roast potatoes are an absolute must.
Plain roast potatoes are always delicious but why not make them a little extra special by adding rosemary to them?
We have a rosemary plant growing in our small city garden but you can buy it in most supermarkets and greengrocers. It gives the potatoes a lovely flavour.
Are roast potatoes vegan?
Well no - not all roast potatoes are vegan.
Many, particularly at Christmas, are roasted with the fat from the meat that is being roasted or from fat eg goose fat that is bought especially.
My rosemary roast potatoes however are roasted with sunflower oil - making them suitable for vegans and pretty much everyone else.
What to serve with these rosemary roast potatoes
If you like this you might like these other vegan roast dinner recipes:
- Chestnut and cranberry nut roast
- Balsamic Brussels sprouts
- The best vegan gravy
- Easy Christmas red cabbage
- Parsnip, chestnut and sage nut roast
- Homemade mint sauce.
NB: some of these recipes appear on my other blog Sneaky Veg
Ingredients
To make these roasties you will need:
- potatoes, I like maris pipers
- fresh rosemary, grow your own or get from a grocers or supermarket
- sea salt, boosts the flavour
- sunflower oil, for those crispy edges
How to make rosemary roast potatoes
Roast potatoes have a reputation as something that's hard to get right.
But they're actually pretty easy to make if you follow a few simple steps:
- parboil the potatoes (more about this in the recipe below)
- get the oil nice and hot before adding the potatoes to the dish
- AND turn the potatoes carefully a few times.
The prep
1. Preheat the oven to 180°C(fan)/200°C/gas mark 6. Add around 100ml sunflower oil to a roasting dish (around a 5mm layer of oil) and place in the oven.
2. Peel and halve or quarter the potatoes (halve smaller potatoes, quarter large ones). Place in a saucepan of cold, salted water and bring to the boil.
3. Parboil the potatoes (simmer until just starting to soften), then drain. Return to the saucepan and gently shake around the pan.
The roasting
4. Remove your roasting dish from the oven and carefully place the potatoes in the oil (the oil might spit and will be very hot so take care) and turn so that each potato is coated in oil. Add rosemary and sea salt.
5. Return to the oven. After 20 minutes remove and turn the potatoes over.
6. Repeat for two further 20 minute cook and turn times until golden and crispy on the outside.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Rosemary roast potatoes (vegan)
Ingredients
- 1 kg potatoes 8 small-medium potatoes, maris piper are a good choice of potato
- 3 sprigs of rosemary
- 1 teaspoon sea salt
- 100 ml sunflower oil around a 5mm layer in the roasting pan
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Peel and chop your potatoes (I quartered mine but if they’re small you can halve them)
- Place in a pan of cold water. Bring to the boil and cook until just softening. This is called parboiling.
- Meanwhile place a layer of oil in your roasting tin that goes about 5mm up the side of the dish. Place in the oven to allow the oil to get hot.
- Drain the parboiled potatoes and return to the saucepan. Shake gently against the sides of the pan.
- Remove the roasting tin from the oven and very carefully place the potatoes in the oil (careful it doesn’t spit as the oil will be very hot). Add the rosemary and sea salt and gently mix.
- Return the tray to the oven for 20 minutes. Remove, turn each potato over and return for 20 minutes. Repeat this turning process once more and roast for a final 20 minutes.
- Serve with a roast dinner.
Notes
Nutrition
Pin rosemary roast potatoes for later
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Anna | Serving Dumplings
I couldn't agree more, roasted potatoes are so good. There is so much flavor in them!
Cook Veggielicious
They're one of my favourites!
Angela Roberts
We love roast potatoes. I love with butter or oil and rosemary makes them special.
Cook Veggielicious
It just adds a lovely extra flavour
Heidi Roberts
Rosemary and potatoes are just one of those combinations that go together!
Cook Veggielicious
They really are lovely together aren't they
Lucy
Yum, these roast potatoes look delicious, I love the fresh rosemary which adds so much flavour. Much prefer potatoes cooked in vegetable oils too.
Cook Veggielicious
I agree, rosemary is so lovely when added to roast potatoes
Lucy Parissi
I don't know many people who don't get excited by roast potatoes. I love the rosemary twist.
Cook Veggielicious
Rosemary adds such a lovely flavour to the potatoes doesn't it x
Cat | Curly's Cooking
I absolutely love roast potatoes and would go as far as saying they are my favourite part of a roast dinner. Yours look absolutely perfect and love the addition of rosemary.
Cook Veggielicious
I think I might agree with you!