Vegan Roasted Potatoes
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!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Side Dish
Cuisine: American, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 70kcal
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.
- 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 Flour Pancakes for a tasty, healthy brunch, or even as breakfast for dinner!
Calories: 70kcal | Protein: 1.5g | Fat: 1.2g | Saturated Fat: 0.2g | Sodium: 401.5mg | Potassium: 356.3mg | Fiber: 2.1g | Sugar: 0.7g