Shannon Martinez Vegan Potato Roast
This recipe has been taken from Shannon Martinez book “Vegan with Bites” Shannon and her fabulous team at Smith and Daughters who are great Spud Sister supporters.
- 10 cups of hot water
- Half a tsp of bicarbonate of soda
- 1 Bay Leaf
- 3 tsp salt
- 1 kilo of spud sister potatoes cut into your size chunks
- 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 1 Garlic clove, minced
- 1 rosemary sprig, (leaves stripped and chopped)
Preheat oven to 200c
Pour the hot water into a large saucepan, add the bicarb, bay leaf, salt and potato chunks. Bring to the boil for about 10 min until a knife can pierce but not go all the way through.
Drain the potatoes and tip back into the pan. Drizzle generously with olive oil, season with salt and pepper and gently toss to coat. Spread out the potatoes in a single layer and roast untouched for 20 minutes. Remove from the oven and give the potatoes a toss, then roast for a further 30 min, or until golden brown and crispy, turning the potatoes every 10 min
Just before you are ready to serve, heat 2 tablespoons oil in a small fry pan over medium heat. Add the garlic and rosemary and cook for 1 minute, or until the garlic is slightly golden. Pour this mixture over the roast potatoes and toss to coat. Finish with a good pinch of salt and serve.