The perfect crispy vegan roast potatoes, that are ideal as a side dish for a roast dinner, Christmas, or even on a weeknight. They are crunchy on the outside, as well as soft and fluffy on the inside, with plenty of flavour in each bite. Plus, you only need 5 ingredients to make them!
I can hardly put into words my enormous love for potatoes. I mean, I can never get enough of them. Whenever I make roasties, even if just for myself, they seem to disappear in seconds.
Potatoes and sweet potatoes in general are amazing, but roasting them is really an incredible method for making a side dish that anyone can enjoy. That's regardless of dietary preference. Crispy roast potatoes are an amazing all-rounder which often make an appearance for special occasions and picnics with friends and family.
Pair them with a plant based main course of your choice, and you're good to go! Roast potatoes are also great for a Sunday roast dinner, but I often make this recipe to pair with a weeknight meal, too. After all, it's hard to resist when they are ridiculously easy to make!
How to make crispy roast potatoes
There are a few steps involved to making potatoes that are crispy on the outside and soft on the inside, with no sogginess or chewy texture. I can say that these definitely won't disappoint when you serve them up with a dip or a sauce of your choice.
Plus, this method does not use a lot of oil, which puts them on the healthier side. You only need a couple of tablespoons to achieve an ideal texture - just follow the steps below for a completely fuss-free guide.
Prepare the potatoes
The size of the potato chunks you use depends on your personal preference. I usually make them quite small, because I want most of the potato chunk to be crispy. But if you want a bit more of a fluffy centre, feel free to make them larger. Just keep in mind this will affect the roasting time: larger potato chunks can take up to an hour.
Peel and chop the potatoes, then soak them in cold water for around 30 minutes. This will get rid of any excess starches and ensure the best crispiness. I know it's tempting to skip this step, but it's 100% worth the extra time! Afterwards, drain and rinse them well.
Parboil the potatoes
Transfer the potatoes to a large pot of lightly salted water and parboil them for 9-10 minutes. This will lead to a fluffier texture on the inside, and also shorten the roasting time.
When ready, drain and rinse them, and shake them energetically in the strainer to fluff up the outside, so that it almost resembles mashed potatoes. This step is key for the best crispiness and texture.
Season the potatoes
Firstly, add the olive oil to help the rest of the spices stick. You don't need that much to achieve crispy roast potatoes. A 'secret' ingredient here is cornstarch. Once again, you don't need a lot, but it really does help make food crispy.
Next, add dried herbs: I added thyme and rosemary, keeping it very simple. You can also add other spices of your choice, depending on the flavour you're after. For instance, cumin and paprika work very well. Just make sure not to reason with salt before roasting, because this will make the potatoes soggy.
Roast the potatoes
Transfer the seasoned potatoes to a baking tray lined with a sheet of parchment paper. Roast them at 200 degrees C (400F) for 25 minutes, then carefully remove the tray and use a pair of kitchen tongs to rotate each potato piece. Place back in the oven and roast for 20 minutes more. Before serving, make sure to season generously with flaky sea salt.
Which potato variety should I use?
For this recipe, using floury potatoes will result in a fluffy texture on the inside. This includes potato varieties such as Maris Piper, Kind Edward and Desiree. Russet potatoes also work well, although they have a bit more of a waxy texture.
Can I make vegan roast potatoes ahead of time?
Yes you can! I always prefer to serve them straight out of the oven for the best crispiness, but if you're pressed for time, you can definitely make them ahead of time and they will be delicious nonetheless.
Keep them in the fridge in an airtight container for up to around 3 days. To reheat, place them on a baking tray and put back in the oven at 200 degrees C (400F) for around 15 minutes. You can also parboil them ahead of time, leave in the fridge in an airtight container, and roast them as instructed above the following day.
You can also freeze roast potatoes for up to 2 months. Before reheating, leave them to thaw fully in the fridge. After that, drizzle them with a little bit more olive oil and put back in the oven at 200 degrees C (400F) for 25 minutes.
How to serve crispy roast potatoes
Of course, roast potatoes make a great addition to a festive table during the holiday season. They are fantastic for occasions like Christmas and Thanksgiving. But here in the UK especially, potatoes like these are a Sunday roast classic and are a great addition to pretty much any meal. I love making them to snack on throughout the day!
You can serve them alongside:
- An easy vegan lentil loaf. This is a great option for a comforting Sunday lunch.
- A vegan nut roast.
- For another side dish option, make gluten-free stuffing with vegan sausage! This is great for impressing vegans and non-vegans alike.
- Drizzle some gluten-free gravy on top.
- Homemade vegan sour cream also works really well as a sauce.
- A whole roasted cauliflower would also make a fantastic main course.
Top tips for how to make roast potatoes crispy
- Don't skip parboiling and shaking them in the colander! This easy step is necessary for achieving restaurant-quality potatoes.
- When roasting, don't overcrowd the baking tray. Overcrowding will trap heat, and prevent the potatoes from crisping up nicely. Likewise, don't overcrowd the oven with several baking trays. It's much better to work in batches.
- Mix the potatoes well with the olive oil and cornstarch to ensure that they are evenly coated.
- Season with salt after roasting. Seasoning before putting them in the oven will make the potatoes soggy.
- Keep in mind that the size of the potatoes and the exact variety you use will impact roasting time - check them regularly until they achieve the desired crispiness and texture.
Let me know in the comments: what's your favourite way to cook potatoes? If you give these vegan crispy roast potatoes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your recreations, and leave your feedback in the comments below together with a star rating.
- Large bowl to soak
- Conventional oven
- Baking tray
- Parchment paper
- Kitchen tongs
- Peel the potatoes and chop them into bite-sized pieces, then soak them in cold water for around 30 minutes. afterwards, drain and rinse them well.
- Transfer the potatoes to a large pot of lightly salted water and parboil them for 9-10 minutes. Meanwhile, preheat the oven to 200 degrees C/400 F.
- Drain and rinse the potatoes, and shake them energetically in the strainer to fluff up the outside, so that it almost resembles mashed potatoes.
- Transfer the potatoes to a large mixing bowl and add the olive oil, cornstarch, dried thyme and dried rosemary.
- Transfer the seasoned potatoes to a baking tray lined with a sheet of parchment paper. Make sure not to overcrowd the tray, leaving plenty of space between the potatoes. Roast them in the preheated oven for 25 minutes.
- Carefully remove the tray and use a pair of kitchen tongs to rotate each potato piece. Place back in the oven and roast for 20 minutes more.
- Season generously with flaky sea salt before serving.
- The size of the potato chunks you use depends on your personal preference. Just keep in mind this will affect the roasting time: larger potato chunks can take up to an hour.
- Don't skip soaking the potatoes, because this is essential for getting rid of excess starches.
- Parboiling is a necessary step to save time, and also create the perfect crunch which contrasts with the fluffy texture of the potatoes.
- Don't overcrowd the baking tray, because this will trap heat and prevent the potatoes from crisping up.
- Season with salt after roasting to avoid soggyness.