Vegan roast potatoes

Ingredients

Serving 6

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

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

6. 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.