Vegan Roasted Potatoes With Rosemary

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These oven-baked, easy vegan roasted potatoes with rosemary are a tasty, delicious side dish. They’re crispy on the outside, creamy on the inside, packed with flavor and are the perfect accompaniment for any meal!

Crispy roast potatoes are a classic, simple recipe, but are so unbelievably good! And these vegan roasted potatoes tossed in olive oil and fresh herbs take all of the flavor of this traditional side dish, but are dairy free and vegan friendly.

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 rosemary 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 vegetarian roast 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 or other herbs and spices too!)

👩🏽‍🍳 Why This Recipe Works

• Makes perfect crispy roasted potatoes every time
• Packed with savory flavor
• Great for a plant-based diet
• Vegan and gluten free
• Perfect side dish for the holiday season, or for any time of year
• Best vegan roasted potatoes recipe ever!

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🥘 Ingredients

This vegan roasted rosemary potatoes recipe requires a handful of simple ingredients easily found at any grocery store! Here’s what you need:

• Baby Red Potatoes: The base of this simple side dish! I like baby red potatoes because you can roast them with the skin on and the skin becomes really tender and crispy. You can also use other baby potatoes like fingerling potatoes or small yukon gold potatoes. If you use russet potatoes, you’ll have to peel them and cut them into bite sized pieces.
• Olive Oil: You need some healthy fats to help these rosemary roast potatoes crisp up nicely in the oven. I use a mix of olive oil and olive oil cooking spray to keep the fat and calories down, while still getting perfectly crispy potatoes.
• Rosemary: Rosemary and potatoes pairs so well together. This woodsy herb is super aromatic, and has a complex flavor with notes of evergreen, citrus, pine, and even sage.
• Sea Salt & Black Pepper: Use these two seasonings generously! They’re simple, but provide the perfect balance of flavors in this classic potato recipe.

📖 Variations

• Vegan Rosemary Garlic Potatoes: Add 1 tablespoon of fresh minced garlic cloves along with the fresh rosemary to make garlic rosemary roasted potatoes.
• Vegan Plain Garlic Potatoes Recipe: To make simple vegan garlic potatoes, replace the rosemary with an equal amount of fresh minced garlic, and sprinkle a little bit of garlic salt or garlic powder over the potatoes before baking them.
• Mixed Herb 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, dried thyme, Italian seasoning, or onion powder all work really well!
• Make It Spicy: You can adjust how spicy these vegan potatoes are based on your personal preference. If you want to add more heat, try cayenne pepper, chili powder, crushed red pepper flakes, or more black pepper.
• Oil Free Roasted Potatoes: To make delicious oil-free roast potatoes, simply pre-boil your potatoes, add them to the baking sheet, and bake at 450 degrees for 30-40 minutes until they’re golden brown on top. Omit the rosemary for this version.
• Roasted Sweet Potatoes And Veggies: You can try this vegan roast potatoes recipe with sweet potatoes and/or any other root vegetables — or you can even mix it up using regular potatoes, sweet potatoes, carrots, roasted onions, and other root veggies for a more complex dish!

🔪 How To Make Vegan Roasted Potatoes

Pre-Boil Your Potatoes: Cut your potatoes into 1.5 inch pieces and add the potato chunks 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!) Remove and place potatoes in a large bowl.

Prep: 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 & Serve: Bake on the middle rack of the oven for 30-45 minutes until the potatoes are golden brown, stirring every 15 minutes. Serve this tasty side dish hot, paired with any main dish.

❓Recipe FAQs

💭 Expert Tips

• For best results, 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 a single layer on the baking tray, try not to pile them on top of each other or they won’t be crispy.
• Don’t forget to stir your potatoes as they roast to ensure they get cooked evenly on all sides
• Serve this side dish with a variety of breakfast recipes and/or main dishes including vegan turkey, silken tofu scramble, vegan moussaka, vegan sweet potato pancakes, and this crock pot french toast casserole!

🍲 More Tasty Potato Recipes!

• Fried Potatoes And Onions
• Vegan Sweet Potato Casserole
• Healthy Mashed Potatoes
• Mashed Potato Fritters
• McDonald’s Hash Browns Recipe

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