Roasted Potatoes – Simple Vegan Blog

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Roasted potatoes, easy, tender, flavorful, and delicious. They are the perfect side dish and to make them you only need 6 ingredients and 30 minutes!

Photo of a plate of roasted potatoes

These roasted potatoes are out of this world! I know they are a super simple dish, but they really are delicious. It’s an easy and affordable recipe that goes well with any kind of dish, and it’s totally customizable!

And I have to say it – I ABSOLUTELY love potatoes! I don’t know what it is they have but I just can’t resist them, so I always try to make lots of different dishes with them.

Besides, you can customize it with your favorite spices or herbs or even roast some veggies along with the potatoes. It’s a great side to serve with meat substitutes like seitan or tempeh!

Roasted potatoes, a mouthwatering easy recipe perfect to enjoy all year long. It’s simple, affordable, easy to prepare, and delicious! It’s ready in just 30 minutes and to make it you only need 6 ingredients.

How to make roasted potatoes – Step by step

Step-by-step photos of how to make roasted potatoes
  • Preheat the oven to 400ºF or 200ºC.
  • Add all the ingredients to a large mixing bowl (photo 1) and mix until well combined (photo 2).
  • Place the potatoes onto a lined baking sheet (photo 3) and bake for about 20-30 minutes or until soft and golden brown (photo 4).
  • Add the parsley and serve immediately.

Pro tips

  • Yukon Potatoes are my favorite ones for roasting, but pretty much any kind of potatoes will work.
  • You don’t need to peel the potatoes if you don’t want to, especially if you use organic ones.
  • Add any spices or herbs you want. 
  • I normally use Himalayan pink salt, although you can use any other type of salt.
  • If you don’t want to roast them, feel free to just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
Close-up shot of a lined baking dish with roasted potatoes

Are roasted potatoes healthy?

Of course! Roasted potatoes are way healthier than the fried ones, as they require much less oil and are also rich in antioxidants and nutrients. If you want to enjoy an even healthier version of this recipe, feel free to omit the salt!

How long will these roasted potatoes keep?

These potatoes will keep for quite a long time if stored properly. If you have any leftovers, keep them in a sealed container in the fridge for about 5-7 days.

How to serve roasted potatoes

This is a wonderful side dish, so there are lots of different ways of serving it! I personally love to have it with some vegan meat such as seitan, tempeh, or vegan meatloaf.

However, you could also eat these potatoes with some vegan mayo or vegan sour cream, or add a little bit of poultry seasoning or Italian seasoning and make them even more flavorful.

Looking for more potato recipes?

Side shot of a plate of roasted potatoes

Did you make this roasted potatoes recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

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Square photo of a plate of roasted potatoes

Roasted Potatoes



  • Author:

    Iosune


  • Prep:

    10 mins


  • Cook:

    20 mins


  • Total:

    30 mins

  • 24 1x

  • Side Dish

  • American

  • Vegan


Servings 24 1x


Scale


Tap or hover over number to scale servings

Roasted potatoes, easy, tender, flavorful, and delicious. They are the perfect side dish and to make them you only need 6 ingredients and 30 minutes!

Ingredients

  • 1 pound potatoes (450 g), peeled if desired and diced
  • 12 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ⅛ tsp ground black pepper
  • 1 tbsp fresh parsley (optional), finely chopped

Instructions

  1. Preheat the oven to 400ºF or 200ºC.
  2. Add all the ingredients to a large mixing bowl and mix until well combined (I usually use my hands). You can also mix all the ingredients on the baking sheet, but that’s up to you.
  3. Place the potatoes onto a lined baking sheet and bake for about 20-30 minutes or until soft and golden brown.
  4. Add the parsley and serve with some vegan meat such as seitan, tempeh, and vegan meatloaf. You can also add some vegan mayo, vegan sour cream, poultry seasoning, or Italian seasoning to make them even more flavorful.
  5. Keep the leftovers in a sealed container in the fridge for about 5-7 days.

Notes

  • Yukon Potatoes are my favorite ones for roasting, but pretty much any kind of potatoes will work.
  • You don’t need to peel the potatoes if you don’t want to, especially if you use organic ones.
  • Add any spices or herbs you want. 
  • I normally use Himalayan pink salt, although you can use any other type of salt.
  • If you don’t want to roast them, feel free to just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
  • Nutritional info has been calculated using 1 tablespoon of extra virgin olive oil.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 109
  • Sugar: 1.4 g
  • Sodium: 155 mg
  • Fat: 3.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 18 g
  • Fiber: 2.8 g
  • Protein: 2 g

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