In theory, cooking potatoes is easy! But if you ever tried to make perfect crispy roasted potatoes, you know that’s not as easy as it looks!

Crispy Roasted Potatoes

Fear not, these vegan roasted potatoes are not only delicious, they are beginner-friendly! Does it take a little more effort? Sure. Is it worth it? ABSO-FREAKIN’-LUTELY! These crispy roasted potatoes will blow your mind!

Why You’ll Love This Recipe

  • I mean, who doesn’t love aromatic, savory, perfectly crispy roasted potatoes? Come on.
  • You will never have to wonder what dish to serve at a family dinner. Make plenty, because people will be having seconds!
  • There is no magic ingredient. To make these crispy roasted potatoes, you only need common, affordable ingredients and regular appliances.
  • Even if you’ve never cooked before, these vegan roasted potatoes are a breeze. For the most part, you just need to sit back and relax.

How to Make This Recipe

Preheat the oven to 425F and line a baking sheet with parchment paper.

Bring a large pot of water to a boil, adding the salt and baking soda. Once the water is boiling, add your potatoes, and cook for exactly 10 minutes before draining. Allow the potatoes to sit for 2 minutes.

In the meantime, combine the oil, dried parsley and half of the minced garlic. Pour it over your cooked potatoes and shake the bowl roughly until a layer of mashed potato builds on the potato chunks.

Transfer the potatoes to your baking sheet, and bake for 10 minutes. Shake the pan and turn over the potatoes, then bake for an additional 35 minutes until crispy. Garnish with flakey salt, the remaining garlic and fresh parsley.

Crispy Roasted Potatoes

Hack It!

  • While the building blocks of this recipe should remain the same, you can still customize your crispy roasted potatoes. For example, you can add some nutritional yeast to the oil mixture to create an earthy umami flavor.
  • Another great way to enhance your vegan roasted potatoes is to add spices like cumin, chili, or cajun mix.
  • You can serve this side dish with almost anything. From roast dinners to BBQ burgers, these crispy roasted potatoes go with everything!
  • This method works with other root veggies, like carrots, parsnips, or turnips.

Other Recipes You’ll Love

Next time can’t decide what to make for dinner, check out the PlantYou Planner! It’s a digital meal planner platform with a database of OVER 600 vegan, beginner-friendly recipes. Not only does the planner make it easier to eat plant-based, it even makes it easier to shop plant-based!

If you prefer a physical, tangible source of recipes, you should get yourself a copy of the PlantYou Cookbook! It features 140+ delicious and nutritious recipes for every occasion. From simple breakfasts and quick lunches, to showstopper dinners and indulgent desserts. You won’t regret buying this cookbook!

Crispy Roasted Potatoes

The Recipe: Crispy Roasted Potatoes

These amazing vegan roasted potatoes will be your new obsession.
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Ingredients

  • 7 yukon gold potatoes, cut to 1-inch pieces
  • 2 tsp baking soda
  • 2 tsp sea salt

Roasting mixture

  • 5 tbsp olive oil
  • 2 tbsp dried parsley
  • 6 cloves garlic, minced

Garnish

  • flakey sea salt
  • fresh parsley, chopped

Equipment

  • chopping board
  • knife
  • Pot
  • Baking Sheet
  • Baking parchment or silicone sheet
  • Jar

Instructions 

  • Preheat the oven to 425F and line a baking sheet with parchment paper.
  • Bring a large pot of water to a boil, adding the salt and baking soda. Once the water is boiling, add your potatoes, and cook for exactly 10 minutes before draining. Allow the potatoes to sit for 2 minutes.
  • In the meantime, combine the oil, dried parsley and half of the minced garlic. Pour it over your cooked potatoes and shake the bowl roughly until a layer of mashed potato builds on the potato chunks.
  • Transfer the potatoes to your baking sheet, and bake for 10 minutes. Shake the pan and turn over the potatoes, then bake for an additional 35 minutes until crispy. Garnish with flakey salt, the remaining garlic and fresh parsley.
Calories: 506.4kcal, Carbohydrates: 108.7g, Protein: 13.3g, Fat: 3.8g, Saturated Fat: 0.6g, Polyunsaturated Fat: 0.6g, Monounsaturated Fat: 2.3g, Sodium: 3778.2mg, Potassium: 2603.6mg, Fiber: 14.5g, Sugar: 5g, Vitamin A: 130.1IU, Vitamin C: 122.5mg, Calcium: 122.3mg, Iron: 5.4mg