Vegan Roasted Potatoes with Rosemary

These vegan roasted potatoes with rosemary make for a tasty and delicious side dish that’s easy to make. Full of flavor, they are the perfect accompaniment for any meal!

This recipe is so so simple, but it’s so unbelievably good! There is just something about pairing rosemary with potatoes: it’s a classic combination that always tastes good. And you can’t really beat the crispy golden outside paired with the creamy inside of a perfectly roasted potato. Usually, a side of potatoes at a restaurant can be pretty greasy, but these Vegan Roasted Potatoes are the ideal, lightened-up side to any comfort-food dinner (or breakfast, or brunch!)

With only a handful of simple ingredients, these potatoes need to be in your regular rotation. I love how the wonderful, fresh aroma of rosemary fills my kitchen when I’m making these (but you can make them with dried rosemary too!)

Kitchen Tools And Equipment You’ll Need

• A good, durable baking sheet
• A large mixing bowl for tossing the potatoes with the rosemary, salt and pepper before baking
• A Stock Pot for boiling your potatoes

How to make Vegan Roasted Potatoes – Step by Step

Step 1: Pre-boil your potatoes. Cut your potatoes into 1.5 inch chunks and add them to a large pot. Add enough water to just cover the potatoes and bring to a boil, uncovered. Once boiling, reduce to a simmer and cook for 8-10 minutes until the potatoes are fork tender (make sure you don’t overcook them!)

Step 2: Preheat oven to 425 degrees and spray a baking sheet with olive oil cooking spray. In a large mixing bowl, toss the potatoes with the 1/2 tbsp olive oil, salt, pepper and rosemary. Spread the potatoes out on the baking sheet.

Step 3: Bake for 30-45 minutes until the potatoes are golden brown, stirring every 15 minutes. Serve hot.

What makes these vegan roasted potatoes healthy?

• Baked not Fried: Most homestyle potatoes are either pan fried or have so much oil added during roasting that they might as well be fried. These potatoes have only 1.2 grams of fat per serving but still have a great texture thanks to the pre-boiling and olive oil spray used in the recipe!
• Low in Calories: One serving of these potatoes will run you only 70 calories – about half the amount of traditional roasted potatoes.
• High in Vitamins and Minerals: Potatoes are a great source of fiber, Vitamins C and B6, and potassium. They are also heart-healthy when eaten in moderation!

Will Kids Enjoy These Vegan Roasted Potatoes?

My kids thought these potatoes tasted like home fries and gobbled them up! Thanks to the mild flavors in this recipe, they make for a great, kid-friendly dish. If your kids aren’t a fan of rosemary, you can leave that off their serving or try a different herb that they like better. These are a great, healthier alternative for kids who like french fries or hash browns too!

Can oven roasted potatoes be made ahead of time?

These will last up to 4-5 days in the fridge so you can totally make them ahead of time and enjoy them throughout the week. They are also a great option if you are making a big dinner for a crowd. Once they are cooked, cover them in foil, and then you can just reheat them when you are ready to serve.

What herbs pair well with oven roasted potatoes?

I love the classic combination of rosemary, salt and pepper most of the time, but you can easily switch things up and and add different herbs. Sage, thyme and garlic all work really well, and why not try chili for a bit of hit!

Top tips for making Vegan Roasted Potatoes

• Make sure you pre-boil your potatoes! This is key to getting them crispy on the outside but super creamy on the inside.
• Don’t cut the potatoes too thick too ensure they are cooked all the way through.
• Put the potatoes in an even layer on the baking tray, try not to pile them on top of each other or they won’t be crispy.
• You can try this recipe with sweet potatoes and/or any other root vegetables — or you can even mix it up using regular potatoes, sweet potatoes, and root veggies for a more complex dish!
• Don’t forget to stir your potatoes as they roast to ensure they get cooked evenly on all sides
• The next time you make these, be sure to pair them with my Oatmeal Sunflower Pancakes for a tasty, healthy brunch, or even as breakfast for dinner!

Be sure to try out these other healthy potato side dish recipes!

• Rosemary and Potato and Onion Hash
• Sweet Potato Casserole
• Guilt Free Garlic Mashed Potatoes
• Mashed Potato Cakes with Onions and Kale
• Mashed Potato Cakes with Onion and Kale
• Baked Garlic Parmesan Potato Wedges by Joyful Healthy Eats

If you have tried this vegan roasted potato recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe

5 from 4 votes

Vegan Roasted Potatoes with Rosemary

Crispy-on-the-outside and creamy-on-the-inside, this is the perfect side dish for breakfast or dinner!

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Side Dish

Cuisine: American, Vegan

Servings: 6

Calories: 70kcal

Author: Anjali Shah

Ingredients

• 1 pound baby red potatoes quartered
• 1 tbsp fresh rosemary chopped
• 0.5 tbsp extra virgin olive oil
• 1-2 sprays olive oil cooking spray
• 1 tsp sea salt
• black pepper to taste

Instructions

• Preheat oven to 425 degrees and spray a baking sheet with olive oil cooking spray.
• In a large mixing bowl, toss the potatoes with the 1/2 tbsp olive oil, salt, pepper and rosemary.
• Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are golden brown, stirring every 15 minutes. Serve hot.

Notes

Top Tips for Making Vegan Roasted Potatoes

• Make sure you pre-boil your potatoes! This is key to getting them crispy on the outside but super creamy on the inside.
• Don’t cut the potatoes too thick too ensure they are cooked all the way through.
• Put the potatoes in an even layer on the baking tray, try not to pile them on top of each other or they won’t be crispy.
• You can try this recipe with sweet potatoes and/or any other root vegetables — or you can even mix it up using regular potatoes, sweet potatoes, and root veggies for a more complex dish!
• Don’t forget to stir your potatoes as they roast to ensure they get cooked evenly on all sides
• The next time you make these, be sure to pair them with my Oatmeal Sunflower Pancakes for a tasty, healthy brunch, or even as breakfast for dinner!

Nutrition

Calories: 70kcal | Protein: 1.5g | Fat: 1.2g | Saturated Fat: 0.2g | Sodium: 401.5mg | Potassium: 356.3mg | Fiber: 2.1g | Sugar: 0.7g