The Best Vegan Roast Potatoes | Vegan Potato Recipes
These vegan roast potatoes are perfectly crunchy on the outside with a fluffy and soft interior. Roast potatoes are a classic accompaniment – and these have the perfect balance of fluffy inside with crispy outside. Add this to your vegan potato recipes for sure!
Lets face it, roast potatoes are an absolute classic right? Whether its a delicious Sunday lunch with family, Thanksgiving, Christmas Dinner or another special feast – everyone looks forward to these starchy potato beauties.
As I am Irish, I stereotypically live up to absolutely loving potatoes and being raised on them. My parents always had a 5kg bag of potatoes on hand for whatever type of potato we needed.
Many people still use animal dripping on their roast potatoes which we are obviously not here for. These vegan and vegetarian roast potatoes achieve peak deliciousness without the animal.
Are potatoes vegan? Of course they are! These delicious tuber vegetables are super versatile and these roasted herbed potatoes are just one way of enjoying them. Vegan potato dishes are hearty, comforting and somewhat moreish. I really am here for these carby, starchy goodness.
The Best Roasted Potatoes
Here are the very few simple ingredients to get the perfect vegan roasted potato:
- Maris Piper, Russet Potatoes or Yellow Potatoes
Choosing The Perfect Potato
What is the best potato for roasting?
With over 4,000 varieties of potatoes – it’s no wonder it can be a bit confusing as to what one to choose. Essentially we are looking for one with a thin skin, that is both waxy and starchy. Phew. Not to much to ask for, right?
It is vitally important you choose a decent potato that is suitable for roasting. This makes all the difference!
Maris Piper potatoes are some of the most commonly grown spuds in the UK. They have a golden brown skin and yellow interior. They make a perfect potato for roasting as they cook beautifully into a soft and fluffy interior.
Similar potatoes in the US include Russet Potatoes or Yukon Gold in Canada.
Red Potatoes work well as they have thin skin, these are fairly common worldwide. Some people even choose to roast these with the skin on. Roasted red potatoes are just as good!
Vegan Oven Roasted Potatoes
How to achieve that perfect crunch?
Some key tips for achieving the perfect balance of crunchy exterior and fluffy interior is to par-boil prior to roasting the potatoes.
Peel and wash the potatoes into evenly sized pieces. This will give even consistency of cooking time.
Preheat oven to 200c/390f/gas7 seems to be the key temperature for getting them nice and soft on the inside yet crispy on the outside.
Parboiling also ensures they will cook slightly faster when put in the oven – as we are cutting them fairly big. Place peeled and cooked potatoes into a large pan, covered with water.
Adding a little bicarb soda also helps add to this crispiness eventually. Bring to boil briefly – no more than 7 minutes as we are only par-boiling not cooking through.
In the meantime, place a large roasting pan in the preheated oven with approx 50 mls rapeseed oil in there. Preheating the tray with oil in the oven while the potatoes par boil and ensuring they are coated in the hot oil when placed on the tray helps achieve peak roastie!
Drain the boiling water out of the pot carefully, use a colander for safety if the pot is too heavy. Now add your salt, cornflour and garlic powder to potatoes in the drained pot. Place lid on the pot and shake vigorously for a few seconds.
Ruffling the potatoes up just after they have been parboiled makes for a delicious, flavoursome outer crunch.
Roast In Oven
Finally – remove tray from the oven. Place each potato on the tray carefully, coating each one in the hot oil. Add some sprigs of fresh rosemary and a bulb of garlic halved for extra flavour. Roasted garlic is the best accompaniment to roasted potatoes right?!
Place tray in a middle shelf in the oven and cook for approximately 45 minutes – until golden brown. Set a timer to turn halfway through to ensure they are getting an even crisp.
These vegan roasties are perfectly cooked through using a hot oven. They will be golden brown and soft in the centre once cooked.
It is important to not have the oven too hot as the potatoes will burn, yet too low will mean they will take longer and not have much of a crunch.
These will be super hot once removed from the oven. Why not enjoy these with your slap up Sunday lunch, Thanksgiving dinner or Christmas dinner?
In fact they pair just perfectly with out Seitan Turkey Roast, Vegan Sausage Stuffing.
If you have leftover roasted potatoes, you could fashion them into this stunning Vegan Roast Potato Salad (you will not be disappointed!)
It is not usual that we have leftover roast potatoes when I follow this recipe – but sometimes when we have a big feast there can be a few leftover so I always ensure to cool them properly then store in the fridge in an airtight container for no more than 2 days.
Herb Roasted Potatoes
A few sprigs of rosemary is the perfect accompaniment to these crispy roasted potatoes for extra flavour. Vegan rosemary potatoes are super tasty and moreish.
That and a whole bulb of garlic, cut in two makes it so tasty! These are honestly the best garlic roasted potatoes I have ever made and urge you to add them your to do list.
Other great herbs for roast potatoes include thyme and oregano. So tasty! For me, rosemary is my favourite roast potato herbs. And if you grow your own rosemary, you may have an abundance of it as it grows so much!
Whether you are planning a delicious Sunday lunch vegan thanksgiving roast or Christmas dinner these vegan crispy roasted potatoes are perfection and an essential addition!
Pair them with these delicious vegan garlic butter carrots and vegan onion gravy recipe.
- 1.5kg Maris Piper or Yellow Potatoes (250g per person)
- 1 tsp bicarbonate soda
- 1 tsp salt
- 1 tsp cornflour
- 50 mls rapeseed oil
- 1 tsp garlic powder
- 2 sprigs fresh rosemary
- Head of garlic (optional)
- Peel and wash the potatoes into evenly sized pieces. This will give even consistency of cooking time.
- Preheat oven to 200c/390f/gas7 seems to be the key temperature for getting them nice and soft on the inside yet crispy on the outside.
- Pour 50mls of rapeseed oil onto a large baking tray and place in preheated oven
- Parboil potatoes - place peeled and cooked potatoes into a large pan, covered with water. Add 1tsp bicarbonate of soda to water.
- Bring to boil briefly - no more than 7 minutes as we are only par-boiling not cooking through.
- Drain the boiling water out of the pot carefully, use a colander for safety if the pot is too heavy. Now add your salt, cornflour and garlic powder to the potatoes in the drained pot. Place lid on the pot and shake vigorously for a few seconds.
- Remove tray with oil from oven safely - coat each potato in the oil, add some fresh sprigs of rosemary and 2 x halves of a garlic head if using.
- Place in oven on the middle shelf to roast for approximately 45 minutes - turning the potatoes halfway.
- They should become a nice golden colour. Remove and serve hot!
1) Maris piper or yellow potatoes are usually best for roasting as we need the starchy kind
2) It is important to not have the oven too hot as the potatoes will burn, yet too low will mean they will take longer and not have much of a crunch.
3) If you have leftover roasted potatoes, you could fashion them into this stunning Vegan Roast Potato Salad (you will not be disappointed!
4) It is not usual that we have leftover roast potatoes when I follow this recipe - but sometimes when we have a big feast there can be a few leftover so I always ensure to cool them properly then store in the fridge in an airtight container for no more than 2 days.
5) Adjust this recipe +/- 250g per person
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Amount Per Serving: Calories: 391Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 803mgCarbohydrates: 58gFiber: 6gSugar: 3gProtein: 7g
this is an estimate
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