Shaken Potatoes
If you have never shaken potatoes before roasting them, this hack will change your life! These crispy, golden potatoes have the perfect rough edges that catch all the flavor, and the perfect fluffy inside.
Why You’ll Love This Recipe
- Ultra crispy outside without deep frying! By shaking your potatoes, you get those jagged edges that crisp up beautifully in the oven while keeping the inside soft and fluffy.
- If you love potatoes as much as I do, you’re always looking for new creative ways to serve them up. Add these shaken potatoes to your repertoire and thank me later!
- Lemon, mustard, and herbs add a surprising amount of flavor. Best of all, these seasonings are accessible and are probably already in your kitchen or pantry.
- These shaken potatoes make a great side dish for holidays or casual dinners. Did I mention how easy they are?
Key Ingredients
- Yukon gold potatoes are ideal for roasting. As their name suggests, they also sport a beautiful golden color guaranteed to brighten every plate.
- Lemon juice adds balance against salt and pairs well with dried herbs.
- Dried herbs (oregano or parsley) are a simple and affordable addition to flavors and aroma.
- Olive oil helps achieve the crispy finish for your shaken potatoes.
Hack It!
- If you can’t get your hands on Yukon gold potatoes, use red potatoes or even russets (just expect a fluffier interior).
- Use your air fryer or the fan setting on your oven to speed up the process. This is also useful if you only have access to an air fryer.
- Add your preferred seasonings, such as garlic powder, smoked paprika, or chili flakes.
- While this recipe is for a side dish, you can enjoy it as a simple meal too.
How to Make Shaken Potatoes
Step 1: Preheat the oven to 425F and prepare a baking sheet with parchment or a reusable liner.
To a large pot, add the potatoes, along with water until they are submerged. Salt the water like the sea, with around a tablespoon of salt.
Step 2: Bring the water to a boil, and boil the potatoes until fork tender, approximately 15 minutes.
Drain the potatoes, and return them to the pot you boiled them in. Add the lid to the pot, and vigorously shake them, until the potatoes skin is roughened and disheveled.
Step 3: Now, add the lemon, mustard, olive oil, dried herbs and additional salt. Stir until the potatoes are coated.
Step 4: Transfer the potatoes to the prepared baking sheet. Spread them in a single layer.
Step 5: Roast in the oven for 20-25 minutes, until completely crispy.
Step 6: Enjoy immediately tossed with chopped fresh parsley and your dipping sauce of choice. I recommend vegan dill dip or my vegan ranch dressing.
Frequently Asked Questions
Store in the fridge for up to 3 days and reheat in the oven or air fryer.
Yes, kind of. Baby potatoes are usually more firm, so shaking them wouldn’t have as much effect. But in principle, yes!
The texture is slightly different, and sweet potatoes can fall apart easily. My advice is to boil them for less time.
More Plant-Based Potato Recipes
For more simple and delicious vegan recipes, check out the PlantYou Cookbooks! As well as featuring nearly 300 plant-based recipes across two books, you get basic cooking and prep tips, a sample shopping list, and a guide to low waste cooking. Additionally, each recipe is accompanied by a visual aid outlining all the ingredients. Perfect for visual learners!
The Recipe: Shaken Potatoes
Ingredients
- 10 medium yukon gold potatoes, chopped into 1-1½ inch pieces
- 1 lemon, juiced
- 2½ tbsp extra virgin olive oil, or avocado oil
- 1 tbsp grainy dijon mustard
- 2 tbsp dried oregano , or 1 handful fresh parsley
- 1 tsp salt
For serving:
- Fresh chopped parsley and a dipping sauce, as desired
Instructions
- Preheat the oven to 425F and prepare a baking sheet with parchment or a reusable liner.
- To a large pot, add the potatoes, along with water until they are submerged. Salt the water like the sea, with around a tablespoon of salt.
- Bring the water to a boil, and boil the potatoes until fork tender, approximately 15 minutes.
- Drain the potatoes, and return them to the pot you boiled them in. Add the lid to the pot, and vigorously shake them, until the potatoes skin is roughened and disheveled.
- Now, add the lemon, mustard, olive oil, dried herbs and additional salt. Stir until the potatoes are coated.
- Transfer the potatoes to the prepared baking sheet, and roast in the oven for 20 to 25 minutes, until completely crispy.
- Enjoy immediately tossed with chopped fresh parsley and your dipping sauce of choice.
Notes
- If you can’t get your hands on Yukon gold potatoes, use red potatoes or even russets (just expect a fluffier interior).
- Use your air fryer or the fan setting on your oven to speed up the process. This is also useful if you only have access to an air fryer.
- Add your preferred seasonings, such as garlic powder, smoked paprika, or chili flakes.
- While this recipe is for a side dish, you can enjoy it as a simple meal too.