Crispy Vegan Roast Potatoes

Step 1

Peel the potatoes and chop each into 4 even sized chunks (or 2-3 for smaller potatoes)

Step 2

Add them to a large pot of boiling water along with the salt and bicarbonate of soda - boil for 10 minutes (or until a knife is able to penetrate 1cm into the potatoes)

Step 3

Drain and let the potatoes cool for around 10 minutes (may need 15 minutes if your potatoes chunks are bigger). Add back to the pan, place the lid on and roughly shake so that the sides have ‘fluffed up’

Step 4

Preheat oven to 200C and add the oil to a large roasting tin, place in the oven for 5 minutes to heat so that the oil is very hot.

Step 5

Remove the roasting tin from the oven and carefully tip the potatoes into the hot oil (they will sizzle); quickly toss the potatoes to coat with oil. Add a generous amount of salt and pepper.

Step 6

Place in the oven to roast for 20 minutes then remove and toss them around with a spatula, then place back in the oven for a further 20 minutes. Remove the tray, turn the potatoes again, and add your dried or fresh herbs (if using)

Step 7

Place back in the oven for a further 10-15 minutes or until a deep golden brown and very crispy. Enjoy!

Step 8

*Prepare in advance: peel and parboil the potatoes, coat in a little oil and store in the fridge for upto 1-2 days until you’re ready to cook. *If you’re cooking a full roast dinner in the oven, the potatoes will take a little longer.