The Best Vegan Roast Potatoes Recipe | Vegmas Day 8

The first year I did Vegmas, I did a post on how to cook traditional Christmas sides, including the roast potato. That post had the traditional way of cooking everything. When it comes to Vegmas now, I make them how I want to eat them, not how they’re traditionally served. And this year, I’m levelling up my roast potatoes to create the best vegan roast potatoes recipe, full of flavour in every bite and deliciously crispy. 

You have your potatoes; you cook them in oil and herbs. Right? Well, what if you make a Christmas flour where you mill herbs into your flours so you get an even hint of flavour in every bite, then add the roasting seasoning and roast them in vegan butter? That’s what we’re doing today.  

Christmas Flour? 

My Christmas herb flour. I use oat flour because it’s light in texture, but any GF flour will work. And I use the milling blade on my blender to mix in the dried rosemary and thyme. To make a batch, I typically make about 4/5 times the amount you’ll need for this recipe, but I use it as my add in flour for a lot of festive recipes. If you have something like a nut roast or a lentil bake that needs a tiny bit of extra flour to get the texture right, a tablespoon of this fixes your texture issue and adds some flavour at the same time.  

The best potatoes for roasties  

You want a ‘floury’ potato to get those crisp edges we all love. In terms of UK varieties, Maris Pipers are generally considered the best potatoes for roasting. But King Edward and Desiree potatoes will work well too.  

Skin on or skin off? 

This is slightly controversial, but I usually opt to leave my skins on. I prefer the texture of a crispy potato skin, but that’s a preference. For the sake of tradition, I’m supposed to tell you to peel them. And this recipe will still work perfectly with peeled potatoes, but I leave my skins on about 80% of the time.  

Nutritional Information  

Frankly, I find the concept of setting a serving size for a roast potato recipe quite rude. And when it comes to Christmas, I think I’ve probably eaten a batch this size to myself. However, for the sake of this recipe, I think we’re going to call this a four-serving recipe. And I say that with great reluctance.  

Each serving contains 6g of fibre, 5.5g of protein and 230 calories. In terms of vitamins and minerals, each serving provides 80% of the RDA of vitamin C, 20% of the RDA of vitamin K, 40% of your daily B6 and 3.2mg of iron.  

Further Reading: NHS Iron Guide 

Storage and how to reheat  

To store them, cover and store them in an airtight container in the fridge.  

If you’re planning on reheating them, the best way to do that is to roast them again. You don’t want them to be soggy if you microwave them, so for the best reheating results, cover them in foil and cook for 10-15 minutes, until warmed through, at 200c. 

The best vegan roast potatoes recipe 

The best vegan roast potatoes recipe, roasted in vegan butter and herb flour to give them an even flavour with deliciously crispy edges.   

This recipe is gluten free, dairy free, soy free, nut free and vegan. Please check your chosen brand of vegan butter for potential allergens.  

Print

The best vegan roast potatoes recipe

The best vegan roast potatoes recipe, roasted in vegan butter and herb flour to give them an even flavour with deliciously crispy edges.

Course Dinner, Side Dish

Cuisine British

Keyword Roast Potatoes Recipe, Vegan Roast Potatoes

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Calories 230 kcal

Ingredients

• 1 kg potatoes
• 1 Heaped tbsp Christmas flour blend – see notes
• 1 heaped tbsp vegan butter
• 4 cloves garlic
• 1 tbsp dried thyme
• 1 tbsp dried rosemary

Instructions

1. Preheat your oven to 190°c. While the oven is heating up, boil your potatoes. Add potatoes to a pan, cover with cold water, add salt, bring to the boil and boil for about 15 minutes, until they’re starting to fluff lightly around the edges.

2. While the potatoes are boiling, make your Christmas flour if you don’t already have some prepped. Add your flour and herbs to a blender, switch to a milling blade and blend until fully combined.
3. Drain your potatoes, and repeat until they’re fully dry. Set them out on a tea towel/ let them stand for a few minutes if necessary.
4. Return the potatoes to the pan and lightly shake them to fluff the edges further.
5. Place your garlic cloves and dried herbs to a roasting dish with the vegan butter and place in the oven for roughly five minutes before adding your potatoes. You want the dish to be hot and the butter to have melted and be lightly infused with the garlic and herbs.
6. Add your potatoes to the roasting dish, sprinkle one tablespoon of the Christmas flour blend over them and toss the roasting dish to evenly coat them.
7. Place the dish in the centre of the oven for 40-45 minutes until potatoes are fully cooked and crispy around the edges.
8. Remove from the dish and discard the garlic cloves before serving.

Serve and enjoy!

Recipe Notes

Christmas Flour: 2 tbsp oat flour, 1 tbsp dried rosemary, 1 tbsp dried thyme milled to become a herb flour

In my humble opinion, the roast potato is the best form of potato available, especially when it comes to an event like Christmas. Which potato product takes the top spot on your dinner table? If you disagree and happen to prefer mashed potatoes, check out my vegan mashed potatoes recipe from last Vegmas.

Until tomorrow,  

Sophie 

2