Watch this super short cooking demonstration videos to help you make this recipe!
A “secret” hack that will give potatoes a crispy texture WITHOUT FRYING? Yes please! This recipe is exactly that! It remains vegan, vegetarian, dairy free and gluten free naturally. It can be served with a fried egg and a little plant based butter to make it an easy meal!
Make a double batch if making these for the holidays or for a brunch. People WILL want more!
See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 4
Preparation + Cooking Time: 50 minutes
Suggested kitchen tools: measuring spoons, measuring cup, baking sheet, foil, knife, strainer, medium sized mixing bowl, large spoon
Ingredients:
6 gold potatoes
3 tablespoons olive oil, divided
2 tablespoons fresh chopped rosemary (Use a little less if you are using dried rosemary)
sea salt and pepper for seasoning
Optional: 4 fried eggs, 4 tablespoons melted plant based butter (I used Miyokos)
How-To:
Heat the oven to 425 degrees (F)
Cut the potatoes into small chunks (about 1 inch in size). Place in a large strainer.
Rinse the potatoes with water to remove excess starch (it will help with the crispiness). Allow to drain.
Place the potatoes in a medium sized mixing bowl. Set aside.
Cover a baking try with foil. Pour one tablespoon olive oil onto the foil lined tray and spread it out evenly.
Place the tray into the oven for 10 minutes.
While the tray heats up, add the remaining 2 tablespoons olive oil and 2 tablespoons fresh rosemary to the potatoes with a bit of salt and pepper to season. Toss to coat.
After 10 minutes, remove the tray from the oven. Carefully (the tray and oil will be hot!) spoon the seasoned potatoes onto the tray evenly. (Steer clear of overlapping them so they roast instead of steam, use a second tray if you are making a double batch).
Roast the potatoes for 35-40 minutes, or until the potatoes have a lightly browned crispy side and the inside of the potatoes are soft.
To serve: place some potatoes on a plate or in a bowl, season with salt and pepper, eat and enjoy!
If making it a meal, fry up your eggs in a little olive oil and top the potatoes with the egg and some melted plant based butter.
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
I used a small icing spatula to easily spread the oil onto the tray
Don’t like rosemary? Try other seasonings like oregano, basil, Old Bay or whatever you like best!
Store leftovers in a sealed container in the fridge
Did you make this recipe or have feedback? Leave me a comment or fill out the form below!
I also love to hear how people made my recipes their own! Post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
The Crispiest Rosemary Roasted Potatoes (V, DF, GF)
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Food prepared, styled and photographed by Carolyn J. Braden