• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

Jo's Kitchen Larder

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Vegan Sides

    Published: Nov 11, 2021 · Modified: Dec 15, 2022 by joskitchenlarder · No Comments. · This post may contain affiliate links ·

    Vegan Roast Potatoes

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Close up of a vegan roast potato with a sprig of thyme.
    Vegan roast potatoes in a bowl with rosemary and thyme.
    Bowl with vegan roast potatoes.

    These vegan roast potatoes are simply the best! Crispy on the outside, soft & fluffy on the inside, what's not to like? Infused with fresh thyme, rosemary and garlic & with crunchy polenta coating they are out of this world!

    Bowl of vegan roast potatoes and gravy boat.

    Who doesn't love golden and crispy roast potatoes? For me it's the best part of vegan roast dinner for sure.

    My vegan roasties with their crispy polenta coating and fluffy middle are simply perfect and really easy to make too!

    Whether it's Christmas dinner or just simple Sunday roast, I hope this fail-safe vegan and vegetarian friendly roast potatoes recipe will become your go to!

    If you like these roasties, try them with my ultimate Vegan Lentil Roast or Orange Glazed Tofu Roast!

    Jump to:
    • 🥔 Which potatoes are best for roasting?
    • 🥘 Ingredients and substitutions
    • 🍽 Equipment
    • 💭 Pro Tips
    • 🥡 Storing vegan roast potatoes
    • 📖 Variations
    • ❓ FAQs
    • How to make crispy vegan roast potatoes?
    • 😋 More delicious side dish ideas
    • 📋 Recipe
    • 💬 Comments

    🥔 Which potatoes are best for roasting?

    When choosing your potatoes make sure you go for floury type. Varieties like Maris Piper, King Edward or Desiree are the most popular here in the UK.

    If you're not sure which potatoes to go for simply ask your green grocer or (if buying from the supermarket) look out for those marked as "roasting potatoes".

    🥘 Ingredients and substitutions

    Potatoes - As per above any type of floury potato will be fine here. Maris Piper are my personal favourites, great all-round variety.

    Oil - I would highly recommend cold-pressed rapeseed oil here. It's a neutral oil which is what you want plus as far as oils go, pretty good for you too. You could use any other neutral tasting oil here (e.g. sunflower) that can withstand being heat up to high temperature.

    Garlic - I've been adding garlic to my roast potatoes since day one. It gently infuses the oil the potatoes are cooked in with gentle garlicky aroma. Throw in as many unpeeled garlic cloves as you want.

    Fresh herbs - Similar to garlic they infuse the oil with their lovely aroma. Any woody herbs will do here but I usually go for what I grow in my garden i.e. thyme and rosemary. Fresh sage would be another one if you happen to have some.

    Polenta - Now we are getting into the crispy outside bit. Lots of people swear by coating their roast potatoes in flour but for me it's polenta! The thing I love about it is that it adds extra texture (especially if you use coarse variety).

    If you happen to be on a gluten-free diet, polenta is naturally gluten-free too.

    You can, of course, leave it out but then why would you?

    Nutritional Yeast aka Nooch - My secret ingredients in my roasties and although it's completely optional, I do love the cheesy and nutty flavour (which isn't overpowering at all) that it imparts on my vegan roast potatoes.

    It comes in the form of flakes which will not want to stick to your potatoes much. However, what I found is that if you do sprinkle them over the potatoes and shake them around a bit, the flavour somehow sticks lol.

    You can always whizz it quickly in a blender to turn it into powder which will make it stick better. I never bother though.

    Salt - Make sure to season your potatoes well with good quality salt. Sea salt or Pink Himalayan Salt are my two favourites.

    Unpeeled, raw potatoes in a tin, herbs and garlic.

    🍽 Equipment

    To roast potatoes I use my large 3-ply stainless steel roasting tin which I've had for over 10 years now. It is a bit of an investment piece but one that will last you for years to come.

    Of course you don't need one exactly like it to make great vegan roast potatoes. Use the biggest roasting tin you've got though to give your potatoes some room as they cook.

    You will also need a saucepan (the size of which will depend on the amount of potatoes you need to par-boil) and a colander for draining and fluffing up the potatoes before roasting.

    Last but definitely not least, good kitchen tongs for transferring those potatoes onto roasting tray and turning them to cover evenly in oil.

    Bowl with vegan roast potatoes.

    💭 Pro Tips

    • Keeping the potatoes evenly sized is important as it will help them cook at the same rate which is what you want.
    • Always par-boil your potatoes by starting them in cold water. Let them come to rolling boil and from that point time 2-3 minutes after which you drain them. I find this way gives me potatoes that are cooked and easy to fluff up but not falling apart.
    • Ensure your oil is super hot when adding your potatoes to the roasting tin. You want to hear that sizzle the moment the potatoes touches it.
    • Don't overcrowd roasting tin with potatoes and ensure they are all nicely covered in oil.
    • Fluffing up the potatoes on a colander after draining is essential for getting that crispy outside. Fluffed up potatoes will make it easier for your coating to stick but even without any coating at all they will give you that gorgeous crispness we're all after.
    • Don't skip on turning the potatoes couple of times during cooking to ensure that they cook, colour and crisp up evenly.

    🥡 Storing vegan roast potatoes

    As you can imagine vegan roast potatoes are best when served straight away, there is no two ways about it!

    I don't know about you but I am also quite partial to a cold roast potato if we happen to have any leftovers (doesn't happen very often though lol).

    Having said that, if you've got yourself some leftovers they can be stored in the fridge for up to 2 days and the best way to reheat them would be in the oven (to keep some of that crispness). On this occasion please do forget you own a microwave!

    Close up of vegan roast potato and a sprig of thyme.

    📖 Variations

    This recipe provides you with some basics but remember you can always deviate and add your own stamp to it.

    Depending on what you're serving your vegan roast potatoes with try different herbs or even spices (smoked paprika here I come).

    Sprinkle of vegan parmesan or some lemon zest perhaps? Why not.

    ❓ FAQs

    Should I par-boil the potatoes before roasting?

    That goes without saying. If you want that crispy outside and fluffy inside, par-boiling is the way to go.

    How long to par-boil potatoes before roasting?

    As I start my potatoes in cold water, I usually par-boil them for 2-3 minutes from the moment water reaches rolling boil.

    Can I prepare roast potatoes in advance?

    Yes you can. The potatoes can be peeled and parboiled and coated ahead of time and then kept in the fridge until you're ready to roast them.

    You could even freeze them at this point and roast directly from frozen but keep in mind the roasting time will increase accordingly (check out step 3 in this freeze-ahead roasties recipe for timings).

    How to make roast potatoes crispy?

    Follow my recipe for vegan roast potatoes keeping in mind three main points:
    1. Par-boil
    2. Drain on colander and fluff up
    3. Roast in hot oil

    How to make crispy vegan roast potatoes?

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    Peel the potatoes and depending on their size half, quarter or (if on a small side) leave whole. Try and keep them similar size for even cooking.

    Put peeled potatoes in a saucepan and cover them with cold water, season with some salt and put the pan onto boil. Feel free to cover the pan with a lid at this point.

    Peeled & cut potatoes on board and in the pan with water.

    Pour oil in a large roasting tin, place it in the oven and preheat to 180C fan/350F/Gas Mark 5.

    Roasting tin with some oil.

    Once water has come to rolling boil, turn the heat down slightly so that it retains steady boil and from that point cook the potatoes (uncovered) for 2-3 minutes. Once the time is up drain the potatoes in a colander.

    Shake the colander up and down, back and forth few times to fluff up the potatoes a bit. They should be firm enough to retain their shape but looking a bit fluffy on the outside.

    Next, put the potatoes back into the saucepan you used to cook them in and sprinkle over the polenta and nutritional yeast (if using).

    Shake the pan vigorously for a bit to evenly coat the potatoes in polenta, nutritional yeast mix.

    Boiled potatoes in a colander and pan with polenta and nutritional yeast.

    Take roasting pan out of the hot oven (take care not to burn yourself) and gently put the potatoes into the pan (I like to use kitchen tongs for that) and ensure they are nicely coated in oil.

    Add few sprigs of fresh rosemary and/or thyme to the roasting tin and few unpeeled cloves of garlic. Season with salt and pepper and put back into the oven.

    Roast the potatoes for approximately 45-50 minutes, turning them twice.

    Enjoy!

    Potatoes with herbs and garlic in a tin ready for roasting.
    Roast potatoes in a tin out of the oven.

    Have you tried my Vegan Roast Potatoes?
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    😋 More delicious side dish ideas

    Sage and Onion Stuffing (Vegan)

    Roasted Brussels Sprouts with Balsamic Vinegar & Walnuts

    Vegan Onion Gravy

    Braised Red Cabbage

    Easy Cranberry Compote (Sauce) with Rosemary

    Baked Polenta Chips (Vegan, Gluten-Free)

    Roasted Brussels Sprouts with Parmesan and Garlic

    Subscribe to our newsletter!

    📋 Recipe

    Vegan roast potatoes in a bowl with rosemary and thyme.
    Print Pin
    5 from 1 vote

    Vegan Roast Potatoes

    These vegan roast potatoes are simply the best! Crispy on the outside, soft & fluffy on the inside, what's not to like? Infused with fresh thyme, rosemary and garlic & with crunchy polenta coating they are out of this world!
    Course Side Dish
    Cuisine British
    Keyword vegan roast potatoes

    Equipment

    • Medium saucepan*
    • Large Roasting Tin*
    • Colander*
    • Kitchen Tongs*
    Prep Time 10 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 10 minutes minutes
    Servings 4 servings
    Calories 436kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 1 kg floury potatoes see notes
    • 90 ml cold pressed rapeseed oil see notes
    • 40 g polenta see notes
    • 1 tablespoon nutritional yeast optional
    • few garlic cloves unpeeled
    • fresh thyme and rosemary see notes
    • salt and pepper to taste

    Instructions

    • Peel the potatoes and depending on their size half, quarter or (if on a small side) leave whole. Try and keep them similar size for even cooking.
    • Put peeled potatoes in a saucepan and cover them with cold water, season with some salt and put the pan onto boil. Feel free to cover the pan with a lid at this point.
    • Pour oil into a large roasting tin, place it in the oven and preheat to 180C fan/350F/Gas Mark 5.
    • Once water has come to rolling boil, turn the heat down slightly so that it retains steady boil and from that point cook the potatoes (uncovered) for 2-3 minutes. Once the time is up drain the potatoes in a colander.
    • Shake the colander up and down, back and forth few times to fluff up the potatoes a bit. They should be firm enough to retain their shape but looking a bit fluffy on the outside.
    • Put the potatoes back into the saucepan you used to cook them in and sprinkle over the polenta and nutritional yeast (if using).
    • Shake the pan vigorously for a bit to evenly coat the potatoes in polenta, nutritional yeast mix.
    • Take roasting pan out of the hot oven (take care not to burn yourself) and gently put the potatoes into the pan (I like to use kitchen tongs for that) and ensure they are nicely coated in oil.
    • Add few sprigs of fresh rosemary and/or thyme to the roasting tin and few unpeeled cloves of garlic. Season with salt and pepper and put back into the oven.
    • Roast the potatoes for approximately 45-50 minutes, turning them twice.
    • Enjoy!

    Notes

    • Nutritional information is approximate, per serving based on 4 servings and should be treated as a rough guideline only. 
    • Use floury potatoes for your vegan roast potatoes - Maris Piper, King Edward or Desiree are amongst the most popular ones in the UK.
    • Use any neutral tasting oil like cold pressed rapeseed or sunflower oil. 
    • Polenta creates that lovely crispy layer on roast potatoes and adds some texture too especially if you use coarse variety. 
    • Leftover vegan roast potatoes can be kept in the fridge for up to 2 days. To keep the crispness reheat them in the oven not a microwave. 
    TIPS:
    1. Keep the potatoes roughly the same size.
    2. Always par-boil your potatoes by starting them in cold water. Once they reach the point of rolling boil start 2-3 minute countdown. 
    3. Ensure your oil is super hot when adding your potatoes to the roasting tray.
    4. Don't overcrowd roasting tin.
    5. Fluffing up the potatoes on a colander after draining is essential for getting that crispy outside.
    6. Don't skip on turning the potatoes couple of times during cooking to ensure that they cook, colour and crisp up evenly.

    Nutrition

    Nutrition Facts
    Vegan Roast Potatoes
    Amount Per Serving
    Calories 436 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 2g10%
    Trans Fat 1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 14g
    Sodium 15mg1%
    Potassium 1104mg32%
    Carbohydrates 52g17%
    Fiber 6g24%
    Sugar 2g2%
    Protein 7g14%
    Vitamin A 26IU1%
    Vitamin C 49mg59%
    Calcium 30mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    More Vegan Side Dishes

    • Close up of kohlrabi on a wooden board.
      How to Cook Kohlrabi
    • Wild garlic butter on toast with the log of butter and garlic leaves.
      Wild Garlic Butter
    • Hand holding a cracker dipped in pink hummus.
      Beetroot Hummus
    • Bunch of breadsticks wrapped in towel in a ceramic colander.
      Easy Breadsticks

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

    More about me →

    Trending

    • Soda bread loaf on a board with bread knife and butter.
      Irish Soda Bread with Yogurt
    • Bread with couple slices cut off, butter, jam & knives.
      Easy Wholemeal Bread Recipe (No Knead)
    • Close up of a veggie sausage roll on a baking tray.
      Vegetarian Sausage Rolls Recipe
    • Banana flapjacks decorated with banana slices.
      Healthy Banana Flapjacks

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2017- 2025 Jo's Kitchen Larder | All Rights Reserved

    • Facebook
    • X
    • Pinterest
    • Reddit
    • Flipboard
    • Email
    • WhatsApp

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.