Best Easy British Roast Potatoes (Vegan)
With a crispy golden exterior and fluffy insides, these roast potatoes are made the traditional British way (without skins and parboiled before roasting). Naturally vegan.
Servings: 4 people
Calories: 156kcal
Ingredients
- 3-3½ lb white potatoes (I like Yukon Gold or Russets)
- 2 tablespoon unflavoured cooking oil (I like avocado or olive oil)
Instructions
- Preheat oven to 350℉/175℃. Peel potatoes, then cut into roughly 2-inch pieces (usually quartered, depending on size of potatoes).
- Place in a large pot and cover with water. Bring to a boil, then reduce heat and simmer potatoes for 10 minutes, until just getting soft.
- Meanwhile, add oil to large roasting tray and place in oven to heat for a few minutes.
- Drain potatoes, then place back into pot and shake vigorously for a few seconds, to fluff up edges.
- Add potatoes to roasting tray and toss in hot oil until well covered.
- Roast in oven for 25 minutes until edges are just starting to brown.
- Flip potatoes with spatula and roast another 25 minutes until golden all over.
- Serve crispy potatoes with gravy, your favourite main and side dishes!
Notes
Be sure to fluff! Don't skip shaking potatoes after draining - it makes their edges fluffy and crisp when roasted.
Don't overboil. This can lead to mushy potatoes that fall apart when roasted.
When cooled, store any leftover roast potatoes in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 156kcal | Carbohydrates: 22.8g | Protein: 2.6g | Fat: 7.2g | Saturated Fat: 1.1g | Sodium: 13mg | Potassium: 544mg | Fiber: 1.8g | Sugar: 0.9g | Calcium: 18mg | Iron: 1mg