Rosemary roast potatoes (vegan)
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.
Servings 4 people
- 1 kg potatoes 8 small-medium potatoes, maris piper are a good choice of potato
- 3 sprigs of rosemary
- 1 tsp sea salt
- Sunflower oil - 5mm layer in the roasting pan
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.
Calories: 193kcal | Carbohydrates: 44g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 597mg | Potassium: 1053mg | Fiber: 6g | Sugar: 2g | Vitamin A: 22IU | Vitamin C: 49mg | Calcium: 30mg | Iron: 2mg