Description
Crispy rosemary roast potatoes with olive oil and fresh herbs — the perfect vegan side dish for roast dinners, Christmas feasts, or Sunday lunches. Golden, fluffy, and irresistibly flavorful.
Ingredients
6 kg Maris Piper potatoes
15 tbsp olive oil
12 sprigs fresh rosemary (can swap for thyme)
Salt to taste
Instructions
1. Preheat oven to 200°C (390°F)
2. Peel and chop potatoes into even pieces
3. Add to pot with water, rosemary, and salt; parboil for 12 minutes
4. Drain potatoes and remove rosemary stems, keeping leaves
5. Shake pot to roughen edges for extra crispiness
6. Add 3 tbsp olive oil to baking tray and heat in oven until sizzling
7. Add potatoes to tray, drizzle olive oil, and season generously with salt
8. Roast for 45 minutes, turn, and roast another 45 minutes until golden
9. Sprinkle with extra rosemary and serve hot
Notes
For a variation, use thyme instead of rosemary.
Ensure oil is hot before adding potatoes for ultimate crispiness.
Best served immediately, but can be reheated in the oven for 10 minutes to restore crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 1g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: rosemary roast potatoes, herb roasted potatoes, vegan Christmas, roast dinner, Sunday roast, roasted potatoes, receitas vegetarianas, vegane rezepte, christmas dinner