Vegan Rosemary & Garlic Roast Potatoes, perfect side!

These Vegan Rosemary & Garlic Roast Potatoes are the perfect side for a roast dinner, and will look amazing on your lunch table!

Deliciously crispy on the outside and soft and fluffy on the inside.

I always roast my potatoes in vegan butter for special occasions as, when it soaks into the potatoes, it adds a lovely buttery flavour that goes perfectly with the fresh rosemary and garlic.

Also, take a look at my review of The Garlic Twist – I absolutely love it.

Simple to make!

This recipe is based on 4 portions because, to me, the roast potatoes are a very important dish and I would rather serve too many than not enough! If you are cooking for more than 4, just double or treble the ingredients listed. However, you will probably be able to reduce the amount of vegan butter needed for larger portions. I have been quite generous in this recipe.

Preheat the oven as stated in the recipe directions and place a roasting tray in the oven to heat through. The reason for this is so the potatoes hit a hot surface when you put them in and it will start to seal them, thus reducing the possibility of them sticking to the roasting tin and the cooking process starts immediately rather than having to wait for the tin to heat first.

After peeling, cut the potatoes to make 16 approximately equal pieces.

Then place them in a pan and cover with cold water. It’s important to use cold water if using the timings in the recipe directions as bringing the water to the boil before simmering helps with the par-boiling process.

Because I have used flaked salt in this recipe I did not salt the water as the added salt in the butter mixture will add enough salty flavour to this dish. But it’s entirely up to you if you like to salt the water.

To be honest, I don’t always par-boil potatoes when I am roasting them but, when using vegan butter to baste them in, I always par-boil them so the butter soaks in.

Cover the pan and bring to the boil and then reduce the heat and simmer for at least 10 minutes. They should be soft enough that when tested with a knife, it goes through the potato easily and the outsides are breaking down slightly. This will allow the butter to soak in really well.

Whilst the potatoes are simmering, place the butter, chopped rosemary, garlic, and a good pinch of flaked salt and course black pepper in a large heat-proof bowl.

When ready, drain the potatoes well and add to the bowl. The heat of the potatoes will melt the butter and all the ingredients will blend together. Toss the potatoes in the melted mixture and ensure they are coated well.

Then carefully remove the preheated roasting tray from the oven and turn the potatoes out of the bowl into the tray.

Roast in the top of the oven for 30-40 minutes. I like to give them a baste with the excess melted butter in the roasting tray. So I turn the tin around, and the potatoes, at least once during roasting.

How good do these Vegan Rosemary & Garlic Roast Potatoes look?

You will see how the lovely rosemary, garlic and black pepper stick to the sides of the potatoes making them look even more delicious!

I would love to hear your thoughts on these little beauties – so please leave me a comment below when you make them! ????

Happy Roasties making and ENJOY! ????