Crispy Rosemary Roast Potatoes (vegan & gf)

Crispy Rosemary Roast Potatoes (vegan & gluten-free)

There’s something deeply satisfying about roast potatoes. Whether it’s the crispiness, the crunch or the golden colour, they’re the ultimate comfort food and improve any meal. When I was growing up in the UK, we used to eat a roast dinner every Sunday and roast potatoes were an essential part of it! They remind me of home and of Sunday evenings.

If you’re a potato fiend like me (hello there) you’ll love these crispy rosemary roast potatoes. To anyone reading in North America, these are roast potatoes made in the traditional British style (i.e. peeled and parboiled before roasting). If you haven’t tried them this way before – trust me, these will be the best potatoes you’ve ever had! You won’t want to go back to the unpeeled version after this.

I’ve used rosemary in this recipe, but feel free to use your own favourite herbs to change the flavour of the potatoes if you wish. I also love using sage and thyme to enhance the flavour. Similarly, I’ve used olive oil to make these crispy rosemary roast potatoes but you can also try using avocado oil, grapeseed oil or your own favourite. I would avoid using coconut oil as it doesn’t tend to make the potatoes crispy.

These crispy rosemary roast potatoes are delicious with veggie sausages, patties, burgers or even on their own. If you’re making a traditional roast dinner however, I recommend trying them with my Classic Vegan Nut Roast. Serve them with this, steamed kale and gravy, and you’ll have a perfect roast dinner. 

Crispy Rosemary Roast Potatoes (vegan & gluten-free)

Crispy Rosemary Roast Potatoes are the best part of a roast dinner! Eat these vegan, gluten-free ones with your favourite nut roast or just on their own!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Main Course, Side Dish
Cuisine: british, vegan
Keyword: Crispy Rosemary Roast Potatoes
Servings: 2 people

Ingredients

  • 3 large russet or baking potatoes (about 2lb or 900g)
  • 4 tbsp olive oil or similar
  • ½ heaped tbsp dried rosemary
  • Sea salt and pepper to taste

Instructions

  • Preheat your oven to 190°C/375°F. Place a large baking sheet in the oven to warm.
  • Peel the potatoes, and cut each one into 8 roughly equal pieces.
  • Place the potatoes in a saucepan on the stovetop and cover with boiling water. 
  • Bring to a rolling boil, reduce the heat and cover. Simmer for 8-10 minutes, or until the potatoes are tender when tested with a knife. 
  • Don't panic if you overcook them slightly and they start to fall apart - the potatoes will still taste amazing, they just may not hold together very well.
  • Drain the cooking water from the potatoes and place back in the saucepan. 
  • With the lid on, shake the potatoes for 5 seconds to make them fluffy (skip this step if you overcooked them).
  • Remove the baking sheet from the oven and coat with the olive oil. 
  • Place the potatoes onto the tray and flip them with a spatula to ensure they're completely covered in the oil. Sprinkle dried rosemary over them, and season to taste with salt and pepper. 
  • Roast in the oven for 45 minutes, flipping the potatoes every 15 minutes. 
  • Remove from the oven and serve immediately.

Notes

Rather than discarding the potato peelings (which contain most of the potato's nutrients), try roasting them in the oven as well. Place them on a baking sheet, and lightly toss with olive or even coconut oil. Sprinkle with salt and pepper and roast in the oven with the potatoes for 20 minutes, or until crispy. 

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