Shannon Martinez Vegan Potato Roast

This crispy roast potatoes recipe has been taken from the Shannon Martinez book “Vegan with Bites” Shannon and her fabulous team at Smith and Daughters who are great Spud Sisters supporters.

3 mins reading time

Prep 15 mins

Cook 60 mins

Serves 4-6

Difficulty Easy

Method

Preheat Oven

Preheat the oven to 200c

Parboil

Parboil the potatoes for roughly 10 minutes from the boil, until a knife just pushes into the potato. Remove from the water and allow to cool.

Coat & Roast

Drain the potatoes and tip them back into the pan. Drizzle generously with olive oil, season with salt and pepper and gently toss to coat. Spread out in a single layer and roast untouched for 20 minutes. Toss, then roast for a further 30 minutes or until golden brown and crispy, turning every 10 minutes.

Garlic & Rosemary Finish

Just before serving, heat 2 tablespoons of oil in a small frypan over medium heat. Add the garlic and rosemary and cook for about 1 minute, until the garlic is lightly golden. Pour over the roast potatoes, toss to coat and finish with a good pinch of salt.

Maris Piper Potatoes

$7.50 Per Kilo

Appearance

Washed

Unwashed

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$7.50 Per Kilo

King Edward Chat Potatoes

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Maris Piper Potatoes

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$9.50 Per Kilo

Peruvian Gold Potatoes

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$6.50 Per Kilo

Spunta Potatoes

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FROM OUR KITCHEN

R e c i p e t i p s t h a t m a k e t h e d i f f e r e n c e .

Rough them up

A gentle toss after draining softens the edges, and soft edges crisp beautifully.

Single layer

Give the potatoes space on the tray so they roast rather than steam.

Oil at the end

The garlic and rosemary oil goes on after roasting, so the flavours stay bright.

Method

Preheat Oven

Parboil

Coat & Roast

Garlic & Rosemary Finish

Maris Piper Potatoes

R e c i p e t i p s t h a t m a k e t h e d i f f e r e n c e .

Rough them up

Single layer

Oil at the end

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