My Mum’s Best Ever Roast Potatoes with Rosemary & Garlic
Crispy on the outside, fluffy on the inside, it’s no surprise that roast potatoes are often a roast dinner favourite. There are many different ways people like to make their roast potatoes, but this recipe, is one I’ve inherited from my mum that is perfection. So in this post, I’ll show you how to make the absolute best vegan roast potatoes, perfectly crispy and roasted with rosemary for a match made in heaven.
What you need to make my mum’s best ever roast potatoes
- Potatoes
- Rapeseed oil
- Vegan butter
- Garlic
- Rosemary
- Semolina
- Seasalt
Substitution and Ingredient Notes
Potatoes: Floury potatoes are the best for vegan roast potatoes. They’re just the right amount of starchiness and sturdiness as the fluffy texture created after simmering catches just the right amount of fat to create a nice crunchy texture. So, I used Maris Piper but King Edward or Desiree would also work nicely.
Rapeseed oil: Or any vegetable oil works perfectly for this.
Vegan butter: Any vegan butter will do but I used Naturli.
Rosemary & Garlic: This is a classic combination that goes perfectly with potatoes. However if you fancy something different you can switch up the flavours with your favourite herbs. Or why not try Indian Spiced Roast Potatoes – 2 tsp curry powder and mustard seeds 1 tsp of turmeric, garlic powder, and onion powder and ½ tsp sea salt. Add the spices to 2tbsp of oil in a frying pan, heat and add the spices, fry for a couple of minutes. Add the par boiled potatoes to a bowl pour other the spices, and gently toss to coat , add to the baking dish roast.
Semolina: Semolina helps create a nice crunchy coating by soaking up any moisture and creating a thick crust during the roasting process.
How to make my mum’s best ever roast potatoes
Start by preheating the oven to 200°C (390°F). Then add the potatoes to a large pan and fill up with water. Add in some salt and bring to the boil. Once boiling, reduce to a simmer and parboil for 10 minutes.
Drain the potatoes in a colander and shake well to fluff up the edges. Allow them to steam for 5-10 minutes. Once they’ve steamed, sprinkle in the semolina and toss to coat.
Meanwhile, add the oil and vegan butter to a large baking tray and preheat in the oven for 5-10 minutes.
Remove the oiled baking tray from the oven, and carefully add the potatoes (the oil will be piping hot and may splash!). Then add in the garlic cloves and dot the sprigs of rosemary around the potatoes. Coat the potatoes in the oil and butter and season with salt and pepper.
Add to the oven and roast for 35-40 minutes, turning once in between and re-coating the potatoes in the oil and butter. They’re ready when they’re crispy and golden brown around the edges. As ovens vary, leave the potatoes in for longer if they need it to get that crispy golden colour and texture.
Remove from the oven, serve up with an extra sprinkle of sea salt and enjoy as one of the best parts of a classic English roast dinner.
Fancy more tasty vegan sides recipes?
- Vegan Parmesan Roasted Parsnips
- Roasted Carrots with Maple Cinnamon Butter
- Roasted Brussels Sprouts with Balsamic, Pecans and Cranberries
Did you make this vegan roast potatoes with rosemary and garlic recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.
My Mum’s Best Ever Roast Potatoes with Rosemary & Garlic
Ingredients
- 1 kg potatoes (Peeled and cut into halves or quarters depending on the size of the potatoes. I used Maris Piper.)
- 3 tbsp rapeseed oil
- 3 tbsp vegan butter
- 3 sprigs rosemary
- 5 cloves of garlic (bruised slightly)
- 2 tbsp semolina (You can also use cornflour or gluten-free flour for GF option)
- Salt and pepper
Instructions
- Preheat oven to 200°C (390°F).
- Add the potatoes to a large pan and top up with water to cover, and season with a pinch of salt. Bring to a boil and then reduce to a simmer and parboil for 10 minutes.
- Drain the potatoes in a colander and shake well to fluff up the edges. Allow them to steam for 5-10 minutes.
- Meanwhile, add the oil and vegan butter to a large baking tray and preheat in the oven for 5-10 minutes.
- Sprinkle semolina over the potatoes and gently shake until coated.
- Remove the baking tray from the oven and carefully add the potatoes. Dot in the garlic cloves and sprigs of rosemary. Then coat in the oil and butter and season with salt and pepper.
- Add to the oven and roast for 35-40 minutes, turning once in between to re-coating the potatoes in the oil and butter. They’re ready when they’re crispy and golden brown around the edges. As ovens vary, leave the potatoes in for a little longer if they need it.
- Remove from the oven, and serve up alongside a classic English roast dinner.
Video
Notes
- Switch the flavours with instead of rosemary and garlic, try Indian Spiced Roast Potatoes - 2 tsp curry powder and mustard seeds 1 tsp of turmeric, garlic powder, and onion powder and ½ tsp sea salt. Add the spices to 2tbsp of oil in a frying pan, heat and add the spices, fry for a couple of minutes. Add the par boiled potatoes to a bowl pour other the spices, and gently toss to coat , add to the baking dish roast.
- If they take longer than 35-40 minutes in your oven, give them another turn and keep cooking until they are golden brown.
Nutrition
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3 comments
ana
i have been making them non stop they come out so perfect every time!!! the best roasted potatoes fr
Abby
An Xmas essential! Love this!
Mireille Poirier
Goodness, yummy vegan recipes. Where do you find semolina? Supermarkets like Sobeys or Atlantic Superstore? Those are the only big supermarkets that we have here on Prince Edward Island, Canada.