This vegan roast potato recipe promises a delightful combination of crispy exteriors and fluffy interiors, making it a perfect side dish for any meal. The preparation begins by preheating the oven and infusing sunflower oil with the aromatic essence of fresh rosemary. The choice of Maris Piper potatoes ensures a floury texture that soaks up the savory flavors during the roasting process.

The technique involves a strategic boiling and steaming of the potatoes before they are subjected to a lively shake in a pot, ensuring a roughened surface for maximum crispiness. The potatoes then meet the hot embrace of the preheated rosemary-infused oil in the roasting tray, resulting in a satisfying sizzle that heralds the beginning of their transformation into golden perfection. A careful flip halfway through the 40-minute roasting time ensures an even coating of that delectable sunflower oil.

After the initial roasting, a final touch involves draining excess oil, removing the rosemary sprigs, and liberally sprinkling the potatoes with flaky sea salt. The last stint in the oven yields a glorious outcome – potatoes that are not only lightly browned but irresistibly crisp and golden. The nutrition information, with a modest 193 calories per serving, makes these vegan roast potatoes not only a treat for the taste buds but also a mindful addition to a balanced meal. Serve them piping hot for an experience that elevates the humble potato to a culinary delight.

Vegan Roast Potatoes

Prep Time5minutes mins

Cook Time1hour hr 3minutes mins

Total Time1hour hr 8minutes mins

Course: Side Dish, Sides

Cuisine: All, English

Keyword: vegan roast potatoes

Servings: 4

Calories: 193kcal

Author: Richard Makin


  • 1 Large pot with lid
  • 1 Large roasting tray
  • oven


  • sunflower oil for roasting
  • 3 sprigs rosemary fresh
  • 1 kg potatoes use a floury variety like Maris Pipers
  • 2 teaspoon fine sea salt
  • 1 teaspoon flaky sea salt


  • Preheat the oven to 200 °C.
  • Fill a large roasting tray with at least ½cm of the sunflower oil then add the rosemary and place in the oven to pre-heat.sunflower oil for roasting,3 sprigs rosemary
  • Peel the potatoes and slice into chunks no larger than 5cm/2 inches. Bring a large pot of water to the boil and season with the fine sea salt.1 kg potatoes,2 teaspoon fine sea salt
  • Add the potatoes to the pot and cover with a lid. From the second the water begins bubbling again, cook the potatoes for exactly 8 minutes. Drain the potatoes and leave to steam in the colander for 3 minutes.
  • Transfer the potatoes back to the pot and cover with the lid. Vigorously shake the pot up and down 4-5 times to break up the outside of the potatoes.
  • Remove the baking tray from the oven and carefully transfer the potatoes to the hot oil (they should sizzle as they hit the oil). Use a spatula to gently flip each potato in the oil so that all sides are coated in a thin layer of oil.
  • Place in the oven for 40 minutes, carefully flipping all the potatoes over at the half-way point.
  • After 40 minutes check your potatoes, they should be lightly browned but still pale and undercooked in places. Remove the tray from the oven and drain off all the oil. Remove the rosemary then sprinkle the potatoes with the flaky sea salt. Return the potatoes to the oven for a further 10-15 minutes until they are crisp and golden brown. Serve the potatoes hot and fresh from the oven.1 teaspoon flaky sea salt


Calories: 193kcal | Carbohydrates: 44g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1759mg | Potassium: 1054mg | Fiber: 6g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 49mg | Calcium: 32mg | Iron: 2mg