Vegan Oven Roasted Potatoes
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.
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.
Nutrition
Calories: 197kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 397mgPotassium: 637mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 30mgCalcium: 18mgIron: 1mg
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