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    Oh My Veggies » Vegetarian Recipes

    Crispy Roast Potatoes

    Published: Dec 20, 2016 · by Nicole · Updated: Sep 19, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Planning on making roast potatoes this Christmas? Learn my secrets for crunchy, golden and crispy roast potatoes with rosemary, sage and garlic.

    Planning on making roast potatoes this Christmas? Learn my secrets for crunchy, golden and crispy roast potatoes with rosemary, sage and garlic.

    There are few simple pleasures in life that are better than crispy roast potatoes.

    My bit of Irish heritage, and the fact I was born the day before St Patrick's day probably pre-disposed me to a love of potatoes.

    I know it's not something people like to admit these days, in this low-carb, one-diet-fad-after-another world. But I adore potatoes.

    Potato salad. Potato Chips. Baked Potatoes. But Roast Potatoes. Really GOOD, crispy roast potatoes that are golden and crunchy on the outside - those are my Achilles heel.

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Planning on making roast potatoes this Christmas? Learn my secrets for crunchy, golden and crispy roast potatoes with rosemary, sage and garlic.

    Thankfully, my husband shares my love of roast potatoes so I never need to find an excuse to make them.

    Everyone has their tips on how to make the best roast potatoes. Here are some of my tips for the best crispy roast potatoes:

    Make sure you use roasting potatoes. It sounds obvious, but some potatoes are better for roasting than others. My favorites are Sebago, but ask your grocer for what is the best available at the moment.

    When picking potatoes, go for potatoes that are still coated in dirt. Pre-washed potatoes never seem to crisp up as much when roasted. I think this is because they absorb a bit of water, during the washing process, making it more difficult to get them crispy on the outside.

    Precook your potatoes in plenty of salted boiling water. Just like your pasta cooking water, the water you are going to cook your potatoes in should taste like the sea. Cooking them in salted water now helps the potatoes absorb the salt and season them all the way through. Simply seasoning the outside when you are roasting will only do that - season the outside, not the middle. So cook them in well-salted water.

    Once your potatoes are tender, drain them in a fine mesh sieve or colander and leave them for 10 to 20 minutes or so to steam dry. Don't skip this step as it helps ensure a crispy roast potato exterior.

    These crispy roast potatoes are perfect served alongside my vegan mushroom wellington. Serve this up for Christmas, and you're sure to have your guests coming back for more! (For more plant-based holiday meal ideas, check out this post.)

    Oh! And while you're here, don't forget to snag a free copy of all my reader-favorite vegetarian and vegan recipes.

    Planning on making roast potatoes this Christmas? Learn my secrets for crunchy, golden and crispy roast potatoes with rosemary, sage and garlic.

    More Tasty Recipes

    If you love these crispy roast potatoes, be sure to check out these other tasty recipes too:

    • Oven Roasted Zucchini and Squash
    • 25+ Vegetarian & Vegan Comfort Foods
    • 35 Vegetarian Recipes for Fall

    While you're here don't forget to check out our new Vegan Christmas Cookbook. It's packed with all my favorite tried and true recipes for a plant based holiday feast!

    Recipe

    Crispy Roast Potatoes

    Golden and crispy roast potatoes are the best part of any roast dinner. Here I've used rosemary, sage and garlic, but you can just as easily leave the herbs out if you don't have them and they'll still be delicious!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Course: Side Dish
    Cuisine: Gluten free, Vegan
    Keyword: Delicious Everyday
    Servings: 4 peoplE
    Calories: 217kcal
    Author: Oh My Veggies

    Ingredients

    • 700 g roasting potatoes (1 ½ pounds)
    • ½ tsp salt
    • 3 tbs olive oil
    • 1 tbs fresh rosemary finely chopped
    • 1 tbs sage finely chopped
    • 2 cloves garlic minced
    • salt and pepper to taste (I use ½ tsp of each)

    Instructions

    • Peel your potatoes and cut into halves or quarters, depending on their size. Place in a saucepan and fill with cold water. Bring to a boil. Reduce the heat to a simmer and cook until the potatoes are fork tender. 
    • Drain and leave to cool for 10 to 20 minutes. This process allows the outside of the potato to dry helping them get extra crispy and crunchy during roasting. DON'T SKIP THIS STEP IF YOU WANT CRISPY ROAST POTATOES!
    • Preheat the oven to 200 celsius (400 Fahrenheit) and place the potatoes in a roasting dish. Toss the potatoes in the oil, rosemary, sage, garlic and salt and pepper. Roast for 40 minutes, turning every 10 minutes to ensure they become evenly golden and crispy.
    • Sprinkle with a little extra sea salt and freshly chopped rosemary and serve immediately.

    Video

    Nutrition

    Calories: 217kcalCarbohydrates: 28gProtein: 3.1gFat: 10.9gSodium: 302mgFiber: 19gSugar: 2gVitamin C: 48.7mgCalcium: 40mgIron: 1.3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    Did you make this recipe?

    I'd love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page. 

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    Planning on making roast potatoes this Christmas? Learn my secrets for crunchy, golden and crispy roast potatoes with rosemary, sage and garlic.
    « Chai-Spiced Cranberry Apple Pie
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    Christmas Recipes, Delicious Everyday, Gluten Free Vegetarian Recipes, Gluten-free Vegan Recipes, Holiday Recipes, Vegan Recipes, Vegan Side Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE

    Reader Interactions

    Comments

    1. Rosa says

      November 30, -0001 at 12:00 am

      They look gorgeous! So crispy and delightfully herby.Cheers,Rosa

      Reply
    2. Molly says

      November 30, -0001 at 12:00 am

      Thinking of taking your suggestion for Christmas dinner. If serving with the mushroom wellington-do you just put both in at 390 or at 400 degrees? Thanks!

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        I'd do them both at 400 Molly. I hope you enjoy them both 😀 Let me know how it goes.

        Reply
    3. Sharon @ Bit of the Good Stuff says

      November 30, -0001 at 12:00 am

      Such a great post! My family loves crispy roast potatoes but I rarely make them as I find they always stick to the pan 🙁 I've tried all different kinds of pans and oils to no avail. The only one that ever works is my mum's stoneware pan (and I don't have one myself). It's so annoying when you see the potatoes all golden brown and crispy, then you try to move them and all that delicious crispy layer stays welded to the pan. I'll give your recipe a try and see if I have better luck!Merry Christmas ❤️ xx

      Reply
      • Priscilla says

        November 30, -0001 at 12:00 am

        Try preheating a non-stick pan in the oven BEFORE adding the potatoes into it. I’ve never had a problem with sticking when I do it this way.🙂

        Reply
    4. Amy Morris says

      November 30, -0001 at 12:00 am

      5 stars
      These are SOOOOO good! I might have used the wrong kind of potatoes (Russets) or boiled them a bit too long because mine fell apart a bit. But I tossed everything with the oil and spices anyway, and all of those semi-mashed bits turned into golden crunchy delicious awesomeness. My house smelled so good. Next, I'm going to try pouring the oil/spice blend over Hasselbeck style potatoes. *drool*Advice for anyone making these: double the recipe. Trust. Oh, and I used a scant teaspoon each of dried sage and dried rosemary since I didn't have any fresh and that worked fine.

      Reply
    5. Tamara says

      November 30, -0001 at 12:00 am

      5 stars
      Just a gorgeous recipe! Roasted potatoes are a favorite at our house, and these look fabulous. Oh, and I adore your video!

      Reply
    6. Jin says

      November 30, -0001 at 12:00 am

      If I use the mini fresh creamer potatoes that you can buy at Costco (variety pack), thereby avoiding the need to peel the potatoes, will this still turn out crispy and sumptuous?

      Reply
      • Nicole says

        November 30, -0001 at 12:00 am

        I think that would still be delicious!

        Reply
    5 from 3 votes (1 rating without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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