When it comes to side dishes for a roast dinner or holiday meal, you can't beat vegan roast potatoes! The great news is that they're incredibly easy to make and only need 3 ingredients. They're gluten free and vegan as well as super crispy on the outside and fluffy on the inside.
800gwhite potatoes– floury potatoes, peeled and cut into large 2-3" chunks
0.5cupoil – virgin olive oilvegetable, rapeseed (canola) or sunflower oil
Salt– to taste
2tablespoonpolenta– optional
Instructions
Preheat the oven to 200°c / 390°f.
Put a saucepan of water on to boil and carefully place the chopped potatoes in. Get the water boiling then reduce to a simmer for around 8 minutes until the edges have softened.
800 g white potatoes
Pour the oil into the bottom of your baking tray and put in the oven to heat up for 10 minutes.
0.5 cup oil – virgin olive oil
Drain the potatoes in a colander and then shake them to ruffle up all the edges. The outside of the potatoes should look fluffy all over once you're done.
If you're using polenta, sprinkle it over now and toss the potatoes to coat them as evenly as possible.
2 tablespoon polenta
Carefully add the potatoes to the tray of oil and generously season with salt (and optionally black pepper). Put in the oven to roast for 20 minutes.
Salt
After 20 minutes flip the potatoes over and roast them for another 20 minutes. At this point, depending on your oven, the potatoes should be golden brown and crispy. But they may need another 10-20 minutes, especially if you want to get them extra crispy.
Video
Notes
Use a floury white potato like a Maris Piper, Russet or King Edward. Yukon Gold potatoes are somewhere between floury and waxy so aren't a bad choice either.
Make sure to use a mild flavoured oil with a high smoke point like vegetable, rapeseed (canola), vegetable or virgin olive oil.
If you'd like to add garlic cloves fresh rosemary sprigs or other herbs, add them just before putting in the oven to roast.
Freezes in an airtight container for up to 3 months. Make ahead by freezing after boiling, then cooking from frozen when ready to eat them.