Proper Roast Potatoes

Course: Dinner, Oven recipes, Sides

Cuisine: Vegan

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time: More than 45 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: dairy-free, egg-free, gluten-free, vegan

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: as a side

Calories: 448kcal

2.2 lbs (1 kg) potato (Maris Piper give the best results but anything you can get your hands on will do;
8 tbsp olive oil
6-8 sprigs rosemary (dried will work too of course!)
2 tsp vinegar
Salt and pepper to taste

Get Recipe Ingredients

Peel then chop the potatoes into equal chunks (you can always leave the peel on - it’s quicker.)
Boil in water for about 10 minutes.
Preheat a baking tray in the oven with oil at about 200C/400F.
Remove the potatoes and drain using colander.
Flip the potatoes in the colander a few times. This is to rough up and break the outsides so they crisp up better later.
Put the potatoes into the hot tray and use a spatula to mix up and cover the potatoes in oil.
When coated, make sure they’re all side by side and never on top of one another.
Cook for 30 minutes at 200C/400F.
After 30 mins, remove from oven and add the rosemary (if you put it in at the start it can burn), salt, pepper and vinegar.
Give it another good mix to ensure the potatoes and rosemary are all covered in oil.
Cook for a further 30 minutes at 200C/400F or until crispy and brown.

At the middle stage of cooking you can add some red onions (sliced in rings) which also roast up really nicely. Make sure they’re also covered in oil
You can also add some cloves of garlic (remove before eating!) for extra flavour.
Enjoy your perfect roast potatoes!