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Vegan Roast Potatoes

Crispy and fluffy Vegan Roast Potatoes that bring warmth and satisfaction, perfect as a side dish or the star of your dinner table.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.2 lbs Maris Piper or King Edwards Potatoes Approximately 1 kg, peeled optional, cut into chunks.
  • 4-5 tablespoons Sunflower oil (or olive oil, vegetable oil, rapeseed oil, or another neutral oil) 60-75 ml; essential for crispy exterior.
  • 2-3 cloves Fresh garlic (sliced) Adds aromatic depth.
  • 2-3 sprigs Fresh rosemary Adds a fragrant and earthy flavor.
  • 2-3 sprigs Fresh thyme Enhances overall taste.
  • 1 teaspoon Paprika powder (or smoked paprika powder) Adds warm color and smokiness.
  • to taste Salt & black pepper Essential seasonings.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C, 180°C fan).
  2. In a small saucepan, add the sunflower oil and gently warm it over low heat, adding sliced garlic, rosemary, and thyme to infuse for 5-7 minutes.
  3. Stir in the paprika just before removing from heat, then strain the oil into a heatproof bowl.
  4. Chop the potatoes into chunks and place them in a large pot. Cover with cold salted water and bring to a boil. Cook for 8-10 minutes until slightly tender.
  5. Drain the potatoes and gently shake the pot to rough up the edges.
Roasting
  1. Transfer the potatoes to the hot roasting tin, drizzle with the infused oil, and toss with salt and black pepper to coat.
  2. Roast in the preheated oven for 40-45 minutes, turning once or twice during cooking until deeply golden and crispy.
Serving
  1. Serve hot, optionally sprinkled with extra flaky salt.

Notes

Choose floury potatoes for the best results, and do not overcrowd the roasting tin for optimal crispiness. Leftovers can be stored in an airtight container for up to 3 days.