Crispy Roasted Herb Potatoes
These Crispy Roasted Herb Potatoes are the ultimate vegan potato recipe! Loaded with garlic, rosemary and infused oil.
Ingredients
Instructions
- Bring a large pot of water to a boil and preheat oven to 450 degrees.
- When the water is boiling add the salt and potatoes (carefully) to the pot and stir to combine. Bring to a boil again and cook until a knife can easily pierce the potatoes (approx. 10 minutes).
- While the potatoes are cooking, make the infused oil. Heat the olive oil in a pan over medium-low heat. Add the garlic, rosemary and a pinch of pepper to the oil and cook for 3-5 minutes. Be sure to stir frequently and don't let the garlic burn.
- Remove the pan from the heat and strain the garlic and rosemary from the oil - reserve the garlic and rosemary for later. Add the oil to a large bowl.
- Drain the potatoes and allow them to sit in the strainer for 1 minute to release some steam.
- Add the drained potatoes to the bowl with the infused oil. Sprinkle with salt & pepper and use a wooden spoon to toss the potatoes. You want a layer of mashed potato–like paste to build up on the potatoes. Transfer the potatoes to a parchment lined baking sheet and spread them out. Place in the oven and bake for 20 minutes.
- Remove the potatoes from the oven and use a spatula to flip them. Place them back in the oven for 20 minutes.
- Remove the potatoes from the oven, and toss with the reserved garlic, rosemary and parsley to taste. Add more salt if needed.
Video
Calories: 256kcal, Carbohydrates: 40g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Sodium: 402mg, Potassium: 961mg, Fiber: 5g, Sugar: 2g, Iron: 2mg
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.