Crispy Rosemary Roast Potatoes. Overhead image shows a white enamel tray of roast potatoes, surrounded by a beige linen napkin, jar of dried rosemary and silver serving fork.
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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


  • 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


  • 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.


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.