Vegan Roast Potatoes

Introduction: Embark on a gastronomic journey with our Vegan Roast Potatoes – a culinary masterpiece that transcends the ordinary. Elevating the humble potato to new heights, these roast potatoes are a symphony of textures, with an irresistibly fluffy interior cocooned in a golden, crispy embrace. Crafted in rosemary-infused sunflower oil, this recipe redefines the art of roasting, ensuring each bite is a decadent delight.

Ingredients Spotlight: Oil Infusion:

  1. Sunflower Oil for Roasting: A luscious bath that transforms potatoes into crispy perfection, embracing them in a symphony of flavors.
  2. Fresh Rosemary (3 Sprigs): Infusing the oil with aromatic richness, rosemary imparts a fragrant dance of herbal notes.

Potato Perfection: 3. Floury Potatoes (1 kg): Opt for Maris Pipers or a similar variety, ensuring a floury texture that achieves the pinnacle of roast potato excellence.

Salt Symphony: 4. Fine Sea Salt (2 tsp): Elevating the potatoes’ flavor during the initial cooking stage.

  1. Flaky Sea Salt (1 tsp): A finishing touch, enhancing the visual and gustatory appeal of the golden-brown potatoes.

Cooking Sonata:

  1. Oven Overture: Preheat the oven to 200°C, setting the stage for the culinary symphony about to unfold. In a large roasting tray, grace it with at least ½cm of sunflower oil and introduce the rosemary, allowing them to waltz in the oven and infuse the oil with their essence.
  2. Potato Prelude: Peel and slice the floury potatoes into chunks, creating bite-sized pieces. In a large pot of boiling water seasoned with fine sea salt, cook the potatoes for precisely 8 minutes.
  3. Steam Interlude: Drain the potatoes and let them rest in the colander, allowing steam to weave its magic for 3 minutes.
  4. Potato Palpitations: Return the potatoes to the pot, cover with a lid, and give the pot a vigorous shake, breaking up the outer layer of the potatoes, setting the stage for their crispy destiny.
  5. Oil Embrace: Carefully transfer the potatoes to the preheated oil, ensuring they sizzle upon contact. Gently flip each potato to coat all sides in a thin layer of the aromatic rosemary-infused oil.
  6. Oven Symphony: Place the tray in the oven for 40 minutes, gracefully flipping the potatoes at the halfway mark, orchestrating a dance of even crispiness.
  7. Golden Crescendo: After 40 minutes, witness the potatoes’ transformation – lightly browned yet teasingly undercooked. Drain off excess oil, bid adieu to the rosemary, and sprinkle the potatoes with flaky sea salt. Return them to the oven for 10-15 minutes, ushering in the golden crescendo of crisp perfection.

Nutritional Harmony:

  • Caloric Elegance: Each serving (193kcal) mirrors the harmonious balance of flavors and textures.

Conclusion: In conclusion, our Vegan Roast Potatoes recipe isn’t merely a side dish; it’s a culinary revelation, a testament to the art of roasting perfected. From the initial infusion of rosemary into sunflower oil to the meticulously timed cooking dance of the potatoes, every step contributes to the symphony of textures and flavors. As you savor these golden delights, let each bite be a reminder of the culinary elegance that can be achieved with a simple yet masterfully crafted recipe. Transform your dining experience with these roast potatoes, where simplicity meets culinary sophistication.

Vegan Roast Potatoes

The absolute peak of vegan roast potatoes – insanely fluffy inside and staggeringly crispy outside, roasted in rosemary infused sunflower oil!

Prep Time5minutes mins

Cook Time1hour hr 3minutes mins

Total Time1hour hr 8minutes mins

Course: Side Dish, Sides

Cuisine: All, English

Keyword: vegan roast potatoes

Servings: 4

Calories: 193kcal

Author: Richard Makin

1 Large pot with lid
1 Large roasting tray
sunflower oil for roasting
3 sprigs rosemary fresh
1 kg potatoes use a floury variety like Maris Pipers
2 tsp fine sea salt
1 tsp flaky sea salt
Preheat the oven to 200 °C.
Fill a large roasting tray with at least ½cm of the sunflower oil then add the rosemary and place in the oven to pre-heat.sunflower oil for roasting,3 sprigs rosemary
Peel the potatoes and slice into chunks no larger than 5cm/2 inches. Bring a large pot of water to the boil and season with the fine sea salt.1 kg potatoes,2 tsp fine sea salt
Add the potatoes to the pot and cover with a lid. From the second the water begins bubbling again, cook the potatoes for exactly 8 minutes. Drain the potatoes and leave to steam in the colander for 3 minutes.
Transfer the potatoes back to the pot and cover with the lid. Vigorously shake the pot up and down 4-5 times to break up the outside of the potatoes.
Remove the baking tray from the oven and carefully transfer the potatoes to the hot oil (they should sizzle as they hit the oil). Use a spatula to gently flip each potato in the oil so that all sides are coated in a thin layer of oil.
Place in the oven for 40 minutes, carefully flipping all the potatoes over at the half-way point.
After 40 minutes check your potatoes, they should be lightly browned but still pale and undercooked in places. Remove the tray from the oven and drain off all the oil. Remove the rosemary then sprinkle the potatoes with the flaky sea salt. Return the potatoes to the oven for a further 10-15 minutes until they are crisp and golden brown. Serve the potatoes hot and fresh from the oven.1 tsp flaky sea salt

Calories: 193kcal | Carbohydrates: 44g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1759mg | Potassium: 1054mg | Fiber: 6g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 49mg | Calcium: 32mg | Iron: 2mg