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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

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