Serves: 6
Cooks in: 80 minutes
Difficulty: 3/10
Can be gluten free

Learn my hacks on how to make the crispiest vegan roast potatoes.


1kg/2.2 lbs Maris Piper Potatoes, peeled

1/2 cup/120ml Vegetable Oil

3 tbs Olive Oil

4 tbs Plain Flour or Gluten-Free Flour

1 tsp Sea Salt

1 tsp Cracked Black Pepper

3 Sprigs Fresh Rosemary

Handful Fresh Sage Leaves

3 Shallots, peeled & quartered

4 cloves of Garlic

Pinch Celery Salt

Pinch Cayenne Pepper

First up, preheat your oven to 190 degrees C.

Cut your potatoes into similar sized pieces, then place them into a large saucepan.

Fill the pan with enough water to just cover over the potatoes. Add a pinch of salt then pop the lid on & then place it over a high heat.

Bring the water to a boil for 4-5 minutes or until the edges of the potatoes just start to soften – do not cook the potatoes all the way through!

Strain the water away & place the parboiled potatoes back in the saucepan. Allow them to steam dry for a few minutes before sprinkling over the flour, salt, pepper, celery salt & cayenne.

Place the lid back on the saucepan, then give the pan a good shake for 30 seconds. This creates rough edges on the sides of the potatoes which is key to getting crispy roasties.

Let the potatoes slightly cool before placing them into your fridge for 20 minutes, during this time the dry air in the fridge will dry out the potatoes. This is another little trick to achieving crispy roast potatoes.

In a nonstick metal, deep baking tray add the oils. Place the tray on your stovetop over a low heat. Add the shallots, garlic & fresh herbs, followed by the potatoes.

Let the potatoes cook away in the baking tray for around 3 minutes, keeping a close eye on them & turning them over once they’ve gotten golden.

Once the potatoes are lightly golden, place them into your oven to cook for 35 minutes or until crispy & golden. I usually turn my roasties halfway through cooking.

Serve & enjoy.