Roast Potatoes with Rosemary & Garlic
This is the ultimate vegan roast potato recipe. I've been making this for years for my family and they LOVE it. Give it a try and let me know how it goes!
Ingredients
- 1 Kg Potatoes (I like Maris Piper)
- 10 cloves Garlic (skins on, ends chopped off)
- 1 Bunch Fresh Rosemary
- 100 ml Light Olive Oil (+ a little extra to drizzle half way through)
- Salt to preference
- Black Pepper to preference
Instructions
- Peel the potatoes and chop into roughly evenly sized pieces
- Add to a large pan filled with water and a generous punch of salt
- Par boil for 7-10m minutes (a knife should be able to penetrate the potatoes around 1cm deep)
- Preheat the oven to 220c and drain the potatoes
- Let the potatoes cool for 5 minutes and shake them in the colander so the sides of the potatoes 'fluff up'
- Add the oil to a large roasting tin and place in the oven (to heat up the oil) for around 5 minutes
- Remove and immediately (but carefully) tip the potatoes in the oil (they should sizzle!)
- Toss them in the oil so they're coated and liberally add your salt and pepper
- Reduce the oven to 200c and roast the potatoes for 35 minutes
- After 35 minutes, remove the tray and toss the potatoes around
- Scatter the garlic cloves and rosemary sprigs on to the potatoes and drizzle a little more oil (if you wish)
- Place them back in the oven for a further 25 minutes - leave them longer if required until golden and crispy