Vegan Crispy Rosemary Garlic Potatoes
These Crispy Rosemary Garlic Potatoes are my go-to when I need a flavour boost; I once served these at a dinner party and everyone asked for the recipe! Imagine golden, fluffy interiors kissed by immune-supporting garlic and fragrant rosemary. They are so simple, yet utterly transformative for any plate.
Ingredients
extra virgin olive oil3 tbsp
garlic cloves4 clove
black pepper1 pinch
fresh rosemary2 sprig
salt1 pinch
floury potatoes600 gpeeled and cut into 2cm cubes
Instructions
Chef's Tips
For extra crispy potatoes, ensure they are thoroughly steam-dried after boiling. Any residual moisture will prevent them from crisping up properly in the oven.
Don't overcrowd the baking tray. If you're doubling the recipe, use two trays to ensure the potatoes have enough space to roast and crisp rather than steam.
Preparation
Preheat your oven to 220°C (200°C fan/Gas Mark 7). Peel the garlic cloves and bash them with the flat side of a knife (or your palm), breaking their skin. Pull the rosemary leaves from their stems and finely chop.
Boil and Dry Potatoes
Place the peeled and cubed potatoes into a large pan of cold water. Add a generous pinch of salt. Bring the water to a boil over a high heat. Once boiling, immediately drain the potatoes using a colander and leave them to steam-dry for a few minutes.
Prepare for Roasting
Transfer the steam-dried potatoes to a large baking tray. Add the bashed garlic cloves, finely chopped rosemary, and extra virgin olive oil to the tray. Season everything well with salt and pepper.
Coat and Arrange
Mix all the ingredients thoroughly on the baking tray, ensuring each potato cube is evenly coated in the oil. Gently shake the tray to spread the potatoes out into a single layer.
Roast Potatoes
Roast the potatoes for 40 minutes, turning them halfway through the cooking time. Continue roasting until they are golden and crisp on the outside and tender when pierced with a fork.
