Vegan Roast Potatoes
These roast potatoes are crispy on the outside and fluffy on the inside, and they’ve become a staple in my kitchen because they’re so easy and satisfying.
There’s something about the aroma of roasting potatoes that feels like a warm hug, don’t you think?
They remind me of cozy family dinners, where everyone gathers around the table and shares stories.
My favorite part is when they come out of the oven, golden and crisp, and I can’t help but sneak a few before serving.
They’re the perfect side dish, and I promise they’ll bring a smile to your face!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Yukon Gold potatoes are my go-to for this recipe because they have a creamy texture and hold up well when roasted. Olive oil adds a nice flavor, but feel free to experiment with other oils. Fresh herbs, like rosemary, just elevate the whole dish and add such a lovely aroma while they cook!
Tips & Notes
- •I like to soak my cut potatoes in water for about 30 minutes before roasting to help them crisp up even more. Just make sure to dry them thoroughly after soaking!
- •If you want to kick it up a notch, try adding nutritional yeast for a cheesy flavor!
Recipe Variations
- •Sometimes I’ll toss in some chopped carrots or sweet potatoes for a colorful and nutritious twist.
- •If I'm feeling adventurous, I’ll sprinkle some nutritional yeast on top before serving for a cheesy flavor without any dairy.
Storage & Freezing
Leftover roast potatoes can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or an air fryer to get them crispy again. They might not be as perfect as when they first came out, but they’ll still be tasty!
Frequently Asked Questions
Can I use other types of potatoes?
Absolutely! Russets work well too, but they might get a bit fluffier. Just make sure to cut them similarly for even cooking.
What if I don’t have fresh rosemary?
No worries! Dried rosemary works just fine. Use about a teaspoon instead of a tablespoon.
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These roast potatoes are crispy on the outside and fluffy on the inside, and they’ve become a staple in my kitchen because they’re so easy and satisfying.
Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C). This high temperature helps to get those lovely crispy edges.
- 2
Wash the Yukon Gold potatoes thoroughly and cut them into even chunks, about 1-2 inches in size. This helps them cook evenly.
- 3
In a large mixing bowl, toss the potato chunks with olive oil, garlic powder, smoked paprika, salt, and black pepper until they’re well coated.
- 4
Spread the potatoes out in a single layer on a baking sheet. Make sure they’re not overcrowded; this will help them crisp up.
- 5
Roast in the preheated oven for about 30-35 minutes, flipping them halfway through to ensure they brown evenly.
- 6
When they’re golden and crispy, remove them from the oven and sprinkle with fresh rosemary and a squeeze of lemon juice if you’re using it.
- 7
Let them cool slightly before serving, then enjoy the crispy goodness!
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