Crispy Vegan Roast Potatoes Recipe
By Earth of Maria
🔪Prep Time: 15 mins
👩🍳Cook Time: 45 mins
2 lbs potatoes, of a floury variety, such as Maris Piper
2 tbsp olive oil
2 tbsp cornstarch
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt, to serve
1Peel the potatoes and chop them into bite-sized pieces, then soak them in cold water for around 30 minutes. afterwards, drain and rinse them well.
2Transfer the potatoes to a large pot of lightly salted water and parboil them for 9-10 minutes. Meanwhile, preheat the oven to 200 degrees C/400 F.
3Drain and rinse the potatoes, and shake them energetically in the strainer to fluff up the outside, so that it almost resembles mashed potatoes.
4Transfer the potatoes to a large mixing bowl and add the olive oil, cornstarch, dried thyme and dried rosemary.
5Transfer the seasoned potatoes to a baking tray lined with a sheet of parchment paper. Make sure not to overcrowd the tray, leaving plenty of space between the potatoes. Roast them in the preheated oven for 25 minutes.
6Carefully remove the tray and use a pair of kitchen tongs to rotate each potato piece. Place back in the oven and roast for 20 minutes more.
7Season generously with flaky sea salt before serving.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.