vegan roast potatoes

Julia Busuttil Nishimura&#8217;s herby fried potatoes are bursting with zing and verve thanks to the use of punchy Mediterranean flavours. Julia says: &#8220;My four-year-old named these, and they really are the best: the soft, fluffy potatoes have a crunchy, ragged exterior; the herby, salty topping is zingy; and they don&#8217;t require time roasting in the oven. I use small waxy potatoes as they tend to hold their shape.&#8221; This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99). Or, try this neat variation on roast potatoes: crispy pan potatoes.

Best fried potatoes

waxy baby potatoes

capers,

parsley leaves

garlic clove

lemon

olive oil

Put the potatoes in a large saucepan of salted water and bring to the boil over a high heat. Cook for 20-25 minutes until the potatoes are tender but not falling apart, then drain well.

Meanwhile, roughly chop the capers on a board. Add the parsley leaves and continue chopping. Finally add the garlic and continue to chop until you have an almost paste-like mixture. Transfer to a bowl and add the lemon zest, then set aside (see Make Ahead).

Put the potatoes on a flat surface. Using something flat, such as a plate or the bottom of a pan, gently squash the potatoes. Don’t completely crush them – you want them to mostly hold their shape.

Heat the olive oil in a large frying pan over a medium heat, add the potatoes to the hot oil and fry for around 10 minutes, turning occasionally, until golden and crunchy. Scatter over the parsley mixture and gently move the potatoes around so they’re coated and the capers become a little crispy. Serve (see tip).

The absolute peak of vegan roast potatoes - insanely fluffy inside and staggeringly crispy outside, roasted in rosemary infused sunflower oil!

Vegan Roast Potatoes

sunflower oil

rosemary (fresh)

potatoes

tsp fine sea salt

tsp flaky sea salt

Preheat the oven to 200 °C.

Fill a large roasting tray with at least 1/2cm of the sunflower oil then add the rosemary and place in the oven to pre-heat.

Peel the potatoes and slice into chunks no larger than 5cm/2 inches. Bring a large pot of water to the boil and season with the fine sea salt.

Add the potatoes to the pot and cover with a lid. From the second the water begins bubbling again, cook the potatoes for exactly 8 minutes. Drain the potatoes and leave to steam in the colander for 3 minutes.

Transfer the potatoes back to the pot and cover with the lid. Vigorously shake the pot up and down 4-5 times to break up the outside of the potatoes.

Remove the baking tray from the oven and carefully transfer the potatoes to the hot oil (they should sizzle as they hit the oil). Use a spatula to gently flip each potato in the oil so that all sides are coated in a thin layer of oil.

Place in the oven for 40 minutes, carefully flipping all the potatoes over at the half-way point.

After 40 minutes check your potatoes, they should be lightly browned but still pale and undercooked in places. Remove the tray from the oven and drain off all the oil. Remove the rosemary then sprinkle the potatoes with the flaky sea salt. Return the potatoes to the oven for a further 10-15 minutes until they are crisp and golden brown. Serve the potatoes hot and fresh from the oven.

This instantly became my go-to crispy potato recipe!

Hi just tried these and they are delicious. Can you prepare them up to the stage where you have drained the oil in the morning and then finish them off in the afternoon?

A life-changing recipe. These potatoes will make you never want to make them any other way again, and probably eat too many in one sitting with absolutely no regrets. Do yourself a favor and make these!

i love it it tastes soooooo goooooodddddd

Can I start this earlier in the day and then finish just before dinner? Maybe put them in the fridge after the first roast and then do the second roast later?

These are the best potatoes I’ve ever made! I’ve shared the recipe with my whole family — we’re obsessed.

These are dangerous, our tummies are too full of potatoes!

Delicious! Will definitely use this process moving forward!

You just changed my spud game!!! 
Totally loved these, soooo crispy but super soft. The rosemary is such a lovely addition to the taste. Mmmmmm I want them all over again.

I have been eyeballing this recipe for a week or so now and woke up determined to make it happen. I did not knew that a russet potato could taste like this, the creamy interior was positively mind blowing and they have the best crunch! Another hit out of the park!!

OMG stunning! I can't believe these worked som much better than normal

Top 2 vegan roast potatoes recipes from across the web

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Best fried potatoes

Vegan Roast Potatoes

Top 2 vegan roast potatoes recipes from across the web

The most viewed vegan roast potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best fried potatoes

Vegan Roast Potatoes

The most viewed vegan roast potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine