Vegan roasted potatoes are a cinch to make. There's a few secrets I'm going to share with you that will have you making the best roasted potatoes ever; the one's that are crisp on the outside and soft in the middle, with a crunchy exterior. But, how do you achieve roasted potato perfection, and still keep the the dish vegan friendly? Read on for my tried-and-true method.
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No holiday table is complete without a great potato side dish. Am I right? From the perfect mashed potatoes to creamy potatoes layered with onions, the humble potato can sometimes be the star of the show. That's why I'm here to show you how to make the best possible vegan roasted potatoes. There's very little hands on time needed, the oven does all the work.
I've tested every possible variable in my quest to make the crispiest, creamiest vegan oven roasted potatoes. Truth be told, I think there's two simple secrets to making the ultimate pan of roast potatoes.
Firstly, the potatoes need to be cut into bite size pieces to achieve that perfect balance of crispy outside to creamy inside. Too big, and they take too long to cook, too small and they crisp on the outside too fast; find that medium happy place.
Secondly, the oil has to be heated before the potatoes go in, and it must be shimmeringly hot so that when the potatoes hit it they make a satisfying sizzling sound. But, I'm getting ahead of myself...read on to discover all the secrets to ultimate vegan roasted potatoes.
Reasons You'll Love This Recipe
✅You only need 4 simple ingredients to make perfect oven roasted potatoes.
✅Roasted potatoes are a dish that everyone loves. They're family friendly and are the perfect side dish for your holiday table.
✅They're vegan, vegetarian and naturally gluten free.
Ingredients
- Potatoes: My top choices for roasting are King Edwards or Maris Piper potatoes.
- Oil: I've tried many different oils, and always find that sunflower oil gives the crunchiest results.
- Semolina: Semolina is a a course variety of wheat. When it coats the potatoes it adds a crispy texture that levels up your roast potato game!
- Salt: Choose sea salt for that flavor pop.
How To Make Vegan Roasted Potatoes
- Peel your potatoes and cut them into bite size chunks. Smaller potatoes can be cut into quarters, and larger potatoes cut into eighths.
- Preheat your oven to 375 F (190 C). Put the oil in a sturdy roasting tin and put it in the oven to heat up.
- Put a small amount of water in a medium size pan, insert a steamer and steam your potatoes over low heat for 10 minutes.
- Drain the water from the pan, remove the steamer and return the potatoes to the pan. Sprinkle with semolina, put the lid on the pan and shake vigorously to chuff the edges of the potatoes.
- Using oven gloves, remove the your pan of hot oil from the oven. Working quickly, slide the potatoes into the hot oil. Using tongs or a spatula, turn each potato over a couple of times to coat in oil and put them in the oven to cook for 20 minutes.
- Turn the heat up to 430 F (220 C) and roast the potatoes for an additional 20 minutes, or until golden brown and crispy.
Frequently Asked Questions
Roast potatoes are best eaten straight out of the oven, but you can steam them, drain off the water and pop them in the fridge ahead of time.
Yes, you can! The best way to reheat them is in an oven at 200 degrees Celsius, but you can also reheat them in the microwave or air fryer.
Yes, just put them in an airtight container. They will keep in the freezer for up to four months.
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📖 Recipe
Vegan Oven Roasted Potatoes
Ingredients
- 2 pounds Maris Piper or King Edward Potatoes
- ¼ cup sunflower oil * more if your pan is very large
- 1 teaspoon sea salt
Instructions
- Peel the potatoes and cut them into bite size chunks. Smaller potatoes can be cut into quarters, and larger potatoes cut into eigths.
- Preheat the oven to 375° F (190° C). Put the oil in a sturdy roasting tin and put it in the oven to heat up.
- Put a small amount of water in a medium size pan, insert a steamer and steam your potatoes over low heat for 10 minutes.
- Drain the water from the pan, remove the steamer and return the potatoes to the pan. Sprinkle with semolina, put the lid on the pan and shake vigorously to chuff the edges of the potatoes.
- Using oven gloves, remove the pan of hot oil from the oven. Working quickly, slide the potatoes into the hot oil. Using tongs or a spatula, turn each potatoe over a couple of times to coat in oil and put them in the oven to cook for 20 minutes.
- Turn the heat up to 430° F (220° C) and roast the potatoes for an additional 20 minutes, or until golden brown and crispy.
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