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!
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.
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 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.