Vegan Roast potatoes
Yield:
6
Crispy on the outside, fluffy on the inside, vegan roast potatoes. Shaking them in the pan roughs up the edges—vital for crispiness.
Ingredients
- 1kg floury potatoes, such as Maris Piper, peeled
- 4 tbsp plain flour
- 4 tbsp olive oil
- 4 tbsp coconut oil
- 1 tsp sea salt
- 1 tsp black pepper
- 3 sprigs fresh rosemary
- 3 shallots, peeled and quartered
- 4 garlic cloves
Instructions
- Preheat your oven to 180°C (350°F). Cut the potatoes into similar-sized pieces, place them in a large saucepan filled with water, and add a pinch of salt.
- Cover the saucepan, bring it to a boil over high heat, and cook for 4–5 minutes, or until the potatoes just start to soften on the outsides.
- Drain the potatoes in a colander, then return them to the saucepan to steam dry for a few minutes. Sprinkle the flour over the potatoes. Place the lid back on and give the pan a good shake for 30 seconds to rough up the edges—essential for crispiness.
- Pour the olive oil and coconut oil into a deep-sided, non-stick metal baking tray. Set it on your hob over very low heat.
- Add the potatoes to the tray before the oil gets too hot. Turn them often for about 3 minutes to allow them to colour slightly. Season with salt and pepper, then add the rosemary, shallots, and garlic to the tray.
- Once the potatoes are lightly golden, transfer the tray to the oven for 35 minutes, or until the potatoes are crispy and golden. I usually turn my roasties halfway through cooking.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 408mgCarbohydrates: 44gFiber: 5gSugar: 4gProtein: 5g
