Deliciously crispy vegan roast potatoes with garlic and rosemary. So easy to make with perfect results every time! Prepare or freeze ahead for hassle-free roasties.
🍴Why you will love this recipe
These crispy roast potatoes are absolutely foolproof - follow the step-by-step photos for perfect results every time.
The cooking oil is gently infused with garlic and rosemary, for maximum flavour with no extra hassle.
You can easily prepare ahead - either par-boil the potatoes and leave in the fridge overnight ready for your roast dinner, or even freeze the par-boiled potatoes so you can start your preparations well in advance!
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📝 What you need
Potatoes obviously! Go for a floury variety for the best 'fluffy on the inside, crispy on the outside' experience - something like a King Edward, Desirée or Maris Piper would be perfect.
Garlic Don't be alarmed by 6 cloves between 4 servings... the garlic cloves roast in their skins so you get a gentle garlicky flavour infusing the oil they are cooked in, rather than chunks of garlic on your potatoes.
If you're making a vegan gravy to serve with your meal, these roasted garlic cloves are a beautifully sweet addition. Just squeeze out the soft flesh from the skins into your gravy as it cooks.
Oil I've suggested rapeseed or olive oil - I usually go for rapeseed as it is almost flavourless, but use whatever oil you prefer. I don't like coconut as I find the taste quite strong and not something I want flavouring roast potatoes, but I know a lot of people use nothing else for cooking so it's up to you!
👩🏽🍳 How to make your Vegan Roast Potatoes
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Peel the potatoes and cut into quarters. Par-boil them for 8 minutes, then drain and leave to cool and dry in a colander.
Preheat the oven and put in your baking tray with oil, garlic cloves (unpeeled) and rosemary stalks. When the oil is hot, add the potatoes, toss to cover in oil, season with plenty of salt and pepper, then roast for 35-45 minutes turning occasionally, until crisp and golden.
👩🏽🍳 Top Tips & FAQs
Heat the oil in the oven before adding the potatoes. This means that the potatoes start to form a crisp crust as soon as they hit the pan, and will make all the difference to beautifully crispy roasties.
Once you have par-boiled the potatoes, make sure they are really thoroughly dry before you roast them. I do this by leaving them for a while in their sieve or colander whilst the oven heats up, but if you're in a rush you can tip them into a clean tea towel to soak up any excess moisture. This also guarantees a really golden and crisp potatoes.
Keep your potato peelings, tie them into a square of muslin and add to the saucepan whilst you are par-boiling the potatoes. This really adds to the flavour.
To prepare ahead, you can do the peeling and par-boiling the day before, and keep the potatoes in an airtight container in the fridge overnight. Y
Yes, this is a great way of making extra-crispy potatoes. Peel and par-boil them, then lay on a baking tray and once they are cool put the baking tray in the freezer. Transfer to an airtight tub or bag. You can then toss the frozen potatoes in oil and roast with garlic and rosemary, with great results.
Roast potatoes are always at their crispiest and most delicious cooked from fresh. However you can freeze and reheat them and they still make a good side-dish. I lay them out on a baking tray to freeze them, then transfer them to an airtight box or bag once they are fully frozen. You can cook them straight from frozen for about 20-25 minutes.
🥔 Roast Potato Variations
Sometimes I like to play around with the flavours and textures of roast potatoes depending on what I'm serving them with. How about:
- Polenta Toss your par-boiled potatoes in polenta before putting them in the hot oil - this takes them to a whole new level of crispiness
- Vegan parmesan When they are finished roasting and completely soft inside, grate over some vegan parmesan (my go-to is Violife's Prosociano, available in most supermarkets), toss to coat all the potatoes, then return to the oven for a few more minutes until it crisps up.
- Paprika gives a lovely smoky spice to roasties - toss a few teaspoons through the par-boiled potatoes just before putting them into the oil.
- Lemon Grate the zest of 1 lemon over the potatoes just 5 mintues before they have finished cooking. Delicious!
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🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
📖 Recipe
Vegan Roast Potatoes with garlic & rosemary
Ingredients
- 800 g floury potatoes (see advice above)
- 3 tablespoon rapeseed or olive oil
- 6 garlic cloves
- 4 stalks rosemary
Instructions
- Peel the potatoes and cut them into quarters.
- Bring a large pan of salted water to the boil, then add the potatoes and cook for 8 minutes to par-boil them. Drain, then let the potatoes sit in a colander or sieve over the saucepan for a while until they have completely dried and are fairly cool. If you don't have time to wait, tip them into a clean tea towel to soak up any excess moisture - this will guarantee a really crispy skin.
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Put the olive oil into a roasting tin along with the garlic and rosemary stalks, and place in the oven whilst it is heating up. This will heat the oil and help the garlic and rosemary to infuse their flavours into the oil.
- When the oven is hot enough, remove the roasting tin and carefully place the potatoes into it. Season generously with salt and black pepper, then stir well until all the potatoes are fully coated in hot oil.
- Roast the potatoes for 35-45 minutes, turning occasionally, until they are golden brown and crispy, and cooked through to the centre, (test some of the largest ones with a sharp knife). Discard the garlic cloves and rosemary, then serve.
ENVIRONMENTAL INFORMATION
Video
Notes
Nutrition
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
You might also enjoy my posts:
- 34 Vegetarian Sunday Lunch Recipes you need to know about
- 33 Vegan Sunday Lunch Recipes you need to know about
Or for a different style of potatoes to go with your Sunday roast, how about trying these recipes from blogging friends:
- Chris' Vegan Potato Gratin from Thinly Spread
- Stacey's Vegan Scalloped Potatoes Florentine from Stacey Homemaker
Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding
Jacqueline Meldrum says
They look gorgeous Kate and I love the flavours.
Heather Johnson says
fresh rosemary is always my go-to herb - i just love it - perfect on these potatoes!
Stacy says
This look delicious. This recipe will be perfect for family meals. We are not vegan but my sister in law is so I am always looking for new ideas for dishes that she can eat. And this recipe I am sure can be made quickly and she will love them.
Caitlyn Erhardt says
You can never go wrong with some roasted potatoes! Love all the flavors going on here, and can't wait to add these as a side this week.
Mairead says
Roast potatoes are favorites in our house. I love the addition of garlic and rosemary to these delicious crispy spuds. Thank you for a wonderful tutorial.
Bobbie says
Tried this today, started at 250^ due to 3 y/old getting involved so only 20 minutes cooking they were brown and it was bedtime. Left to finish cooking in the heat. But too oily due to sitting and not as crisp due to temperature. This was the best meal I’ve had in a long time, will try again soon and they can only improve with tweaks from above! Thank you for this!
Chris Mosler says
Oh goodness, yes please! Nothing beats a good roast potato - I always save one bite to last just to get every last bit of enjoyment out of them!
Nart at Cooking with Nart says
Crispy roast potatoes are one of my favorite side dishes. Love that you use rosemary and garlic in your version - they must give the potatoes so much flavor!
Sue says
Yum! Nothing can beat a perfectly roasted potato!
David says
Love the nicely browned color! Creative idea for using the potato peels. I am certainly not deterred by the amount of garlic in the recipe -- can't get enough garlic as far as I am concerned!
Katherine says
Spud perfection! These look incredible and those are perfect herbs for potatoes. Yum!
Helen @ family-friends-food.com says
I love a crispy golden roastie and these look perfect! Great flavours too.