Go Back
Crispy Roasted Potatoes

Crispy Roasted Potatoes

Print Recipe
These amazing vegan roasted potatoes will be your new obsession.
Course Side Dish
Cuisine American, European
Keyword baked potatoes, christmas, crispy potatoes, garlic potatoes, roasted potatoes, vegan christmas recipe, vegan easter recipe, vegan thanksgiving recipe
Prep Time 5 minutes
Cook Time 55 minutes
Servings 2
Calories 506.4
Author Cat Gavriusova

Equipment

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

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

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.

Nutrition

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