10 Ingredients Or Less

Plant-Based Crispy Roasted Potatoes

Prep

10 minutes

Cook

1 hour

Yield

5

If you don’t like potatoes then you may be a serial killer. Okay, that may be a tad dramatic, but you know what I mean. Potatoes are the bomb and there are so many different ways you can use them which is what I love. For this recipe, I made Crispy Roasted Potatoes which are so crunchy on the outside, and fluffy on the inside. It has taken me years to try and figure this out, and I finally found the trick to really nailing that perfect potato consistency. 

My secret weapon for nailing that consistency? Boiling and baking soda. More on that below but DO NOT skip these steps. I promise you that you’ll thank me later. Whip these bad boys up for a holiday dinner, or if you’re in the UK, your typical Sunday roast. This recipe has gotten Andrew’s seal of approval so it’s definitely a tribute to the UK, but with a FoodByMaria twist with the flavour and herbs. 

 

Why you’ll love these Crispy Roasted Potatoes 

  • They make you feel gourmet AF, they’re so fancy but not
  • Highly addictive so you will become an expert at making them very quickly
  • They’re crispy & soft – double the trouble!
  • Great with vegan gravy (recipe here)
  • Made with potatoes and like I said, who doesn’t love potatoes?

How to make these yummy potatoes

Bring a large pot to a boil to boil your potatoes first. In your pot, you’ll want to add salt and baking soda and then parboil them for 10 minutes. This is the step I mentioned before that you don’t want to miss because it helps give you the perfect consistency. While your potatoes are cooking, preheat your oven and line 1-2 baking sheets with parchment paper.

Tip: Use russet or baby potatoes!

When your potatoes are done, remove them from the water and add them into a large bowl where you’ll then throw in your spices such as:

  • Salt & Pepper
  • Onion Powder
  • Oil
  • Garlic 
  • Butter

Once you stir together everything in your bowl, put the potatoes on your baking sheet and make sure there’s some breathing room next to each potato and they’re facing cut-side down before placing these in the oven for 50 minutes. You’ll want to remove them at the 30-minute mark to flip them and distribute the thyme evenly on them before cooking for the last 20 minutes until golden brown to perfection. 

Serve these yummy potatoes with a fresh lemon wedge or two, and enjoy them with just about anything! It’s that easy. 

Other side dish recipes you’ll love 

Print

Plant-Based Crispy Roasted Potatoes

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 5
  • Category: Wedge
  • Cuisine: Vegan

Description

These easy Crispy Roasted Potatoes are the perfect side that everyone will love. Roasted to the perfect consistency we all love!


Ingredients

2 L water – depending on the size of your pot

6 medium-sized russet potatoes, peeled and quartered

2 tbsp. sea salt

1 tbsp. baking soda

3 tbsp. olive oil

3 garlic cloves, pressed, grated or finely chopped – this is important.

1 tbsp. vegan butter

1 tsp onion powder

1 tsp sea salt

1/2 cracked pepper

3 tbsp. fresh thyme smashed to release the scent


Instructions

Bring a large pot to a boil and add the salt and baking soda.  Add the potatoes and parboil them for 10 minutes.

Preheat oven to 425F and line 1-2 baking sheets with parchment paper.

Remove from water, strain and transfer to a large bowl. To the bowl, add the salt, pepper, onion powder, oil, garlic and butter. Stir gently.

Transfer potatoes to a baking sheet. You need to make sure each potato has room to breathe and is cut-side down.  You may need to use two baking sheets depending on how many potatoes you cook.

Place in the oven and bake for 30 minutes.

Remove from the oven, flip each potato and evenly distribute with fresh thyme.

Cook for another 20 minutes or until perfectly crispy and golden.

Serve with fresh lemon (optional) but highly recommended if enjoyed with a fresh salad or greens.

But honestly, you can…Enjoy. With. Anything.


Notes

Tip: Use russet or baby potatoes!

Brianne

Actual best potatoes I’ve ever eaten. I made a small batch to see if they were actually as amazing as Maria said. And omg I’m already regretting not making a huge batch. These are so delicious!

YESSSS!!!! Thank you so much for the love, Brianne!

Lauren Marinigh

Maria isn’t lying here. These truly do have the perfect consistency. DO NOT skip the steps she said to get the fluffy inside & crunchy outside. It makes the whole recipe!!! So yummy!

Thanks so much for the love, Lauren. They’re honestly unreal.

Demi rowe

Best roasted potatoes I’ve ever made!!! The only thing I did different was use a baby potato medley and left the skins on. They were bomb! So much flavor!!!

Brian

Wow this recipe is amazing! I’m English and these are the most crispy potatoes I have ever had!

Thank so much, Brian, such a compliment coming from an Englishmen!

Allie Beal

Maria! You did it again girl!!! These are by far the best crispy potatoes I’ve ever had. I’ll never eat another French fry again!! If you ever open a restaurant, I will fly all the way to Canada & be there opening day!!!! Your food is amazing! ♥️♥️♥️ Love you so much

The hype is real! Made this recipe and subbed sweet potato, still worked! Crispy and full of flavor! Only complaint from my husband was I could have doubled the recipe. And I agree!

HAHA!! So sorry about that, maybe I should tell people to make a bag of potatoes lol

Becky

These are unreal, seriously. I made them for dinner tonight & am currently eating the entire tray 😋

Thank you so much for your love, Becky! We love these potatoes so much!

I made these potatoes as a side for brunch this morning and they were a huge hit! Super crispy and flavourful — will definitely make again!

Thank you so much for the love, Charlotte!

Meaghan Russell

Loooooved these! Never heard of this boiling tip before, but it made them unreal. Easy enough that anyone can attempt, but fancy enough that I felt like gourmet chef. Big fan of the seasoning combo too. Thanks for this recipe!

Thank you so much for your love, Meaghan! WE LOVE THESE!

Elisa

I don’t know how the science works but these are the best potatoes I’ve ever made! Crispy potatoes that aren’t deep fried!!! The whole family loved them.

This makes me so happy, thank you so much Elisa!

Grace Bonne

So freaking delicious! They turned out perfectly and I am very impressed!

Thank you so much, Grace! I just love these!

Honestly the best potatoes! Wow! My husband never wants potatoes with our meals and since making these he asks for them almost every night! Highly recommend trying these! Drool!!!

These are the BEST BEST BEST BEST BEST things I have EVER tasted. WOWOWOWOWOWOW. They are soft and melt in your mouth but crispy on outside and SO easy to make. I can’t. If I could eat one thing for the rest of my life it would be these potatoes.

OK, well, that’s the best compliment ever. Thank you, Laura!!!

Jessie Tuz

These crispy little gems are awesome. Definitely the BEST way I’ve ever made potatoes and that’s saying something!

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