The Perfect Roast Potato Recipe From The Tiny Vegan Kitchen

In my recipe for creamy mustard mash I talked of my love of the spud, so I won’t go on about it too much here, only to say that I LOVE POTATOES!!! ‘Tis the season to be jolly and roasted potatoes with garlic and rosemary certainly make me happy.

There are so many different recipes for roasting potatoes but I think why mess with something so perfect, leave it be. I simply add some garlic and rosemary and I use some sunflower oil for roasting and that’s it. No need for semolina or flour or anything else.

In order to create the perfect roastie though you must use the perfect potato. I love the maris piper. It crisps up perfectly on the outside and offers a creamy texture with a sweet flavour inside. There are one or two tricks to helping your spud roast well.

This is a tip I picked up from Nigella Lawson’s Christmas show a few years back and it makes so much sense. You should always try to cut the potato so that you have as many flat surfaces as possible. A flat surface will roast better than a round one. A large potato will give you three pieces, one of which will have two flat surfaces.

Always par-boil the potatoes for about 10-15 mins so that they are fluffly on the outside but still not cooked through. This way they’ll crispen up in the oven and hold their shape too.

Ingredients:

– 1kg of Maris Piper Potatoes, peeled, washed and cut to size
– 3 to 4 stalks of rosemary
– 6 cloves of garlic
– Salt and pepper to season
– 4 tablespoons of sunflower oil

Method:

1. Pre heat the oven to 220°C
2. Add the oil to a baking tray and place in the oven.
3. Add the potatoes and garlic to a pot, cover with water and par boil for about 10 mins, just until the outsides start to fluffen up.
4. Remove the oven tray and if you have a gas stove you can place it on one of the rings to keep the oil hot.
5. Carefully, spoon out the spuds onto the tray. When the tray is full use and oven glove to tilt the tray so that the oil falls into one corner. Carefully spoon the oil over the spuds.
6. Return to the oven, season with a little salt and pepper, add the rosemary and cook for about 50 mins. During this time turn the potatoes and remove the garlic once it starts to brown, you don’t want it to burn, you want to be able to enjoy it.
7. When the potatoes have browned to your liking remove from the oven place them in your favourite dish and leave it on the table for serving along with your favourite vegan gravy.

Perfect Roast Potato Recipe

RECIPE FROM THE TINY VEGAN KITCHEN

Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bioTanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

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