Rosemary Roasties
What's Christmas without perfect roasties? Sad, that's what. Roast potatoes are the jewel in the Christmas dinner crown. This is one of our great recipes that we created for Tesco's Vegmas Supper Club and it's very, very good. They're crispy as hell, covered with delicious rosemary and herby flavours. We've said it before, but make plenty of these to avoid disappointed family members. These is possibly the best vegan roast potato recipe you've ever made.
Serves
Ingredients
For the recipe
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>1 ½kg Maris Piper potatoes<item-todo-done><item-todo-done>1 ½ tbsp sea salt<item-todo-done><item-todo-done>1 ½ tbsp sea salt<item-todo-done><item-todo-done>1 bulb of garlic<item-todo-done><item-todo-done>5 sprigs of fresh rosemary<item-todo-done><item-todo-done>10 sprigs fresh thyme<item-todo-done>
Before you start
Preheat oven to 200℃ | Large roasting tin | Colander | Tongs
Peel the potatoes
- Peel and place the potatoes in a bowl of cold water (this will help get rid of the excess starch and aid the cooking process)
- Drain the potatoes, tip them into a large pot, cover with cold water, add 1.5 tbsp of sea salt, put the pan on the stove and bring the water to the boil
- Once the water is boiling, set a timer for 8 minutes. When the timer goes off, pour the potatoes into a colander and drain off the water
- Leave the potatoes to steam dry for 5 minutes. Pick up the colander and shake the potatoes to “chuff” them. Shake the potatoes until their sides are rough (these rough edges will give you a perfect, crunchy crust)
Roast the potatoes
- Tip the potatoes into a large tray (making sure they have a bit of room to move and they’re not touching). Pour the olive oil over the potatoes, sprinkle over the salt and then turn the potatoes with a pair of tongs, making sure they’re all well covered in oil and seasoning
- Put the potatoes in the oven and roast them for 30 minutes
- Take the potatoes out of the oven, break the bulb of garlic into the pan, sprinkle over the rosemary and thyme
- Use tongs to turn the potatoes again so they’re well covered in flavour, oil and seasoning
- Put the potatoes back in the oven and roast them for a further 40-50 minutes until the skins are incredibly crispy and and a deep, gold colour
Finish and serve
- Take the potatoes out of the oven and put them on a plate covered with kitchen paper to drain off excess oil
- Serve immediately alongside a full roast with all the trimmings