Classic Roast Potatoes #Shorts | SO VEGAN

No fussing about - this is our classic recipe for cooking the crispiest and fluffiest roast potatoes on the planet.

You'll also find the full recipe in our ⭐️ NEW APP ⭐️ and on our website.


Serves 6

1.5kg Maris Piper or Yukon Gold potatoes, peeled
olive oil
salt + pepper

Slice any large potatoes in half. Add them to a saucepan and cover with cold water. Bring them quickly to a boil over a high heat, then lower the heat slightly and gently boil for 10 minutes.

Drain the potatoes and leave to cool in the saucepan (we leave them outside in the colder months).

When you’re ready to start roasting the potatoes, first preheat the oven to 200°C fan / 425°F.

Add 6 tbsp of olive oil to a roasting tin and leave it in the oven to heat up for 5 minutes.

Meanwhile add 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the potatoes. Add a lid to the saucepan and shake the potatoes until the edges go fluffy.

Remove the tray from the oven. Quickly but carefully add the potatoes to the hot oil and use a pair of tongs to coat them in the oil.

Roast the potatoes for 45-minutes - 1 hour or until their golden brown and super crispy on the outside, turning halfway

Serve with an extra sprinkling of salt (this is optional).

Big love! Roxy + Ben

[rollnumber_]

Man, people like you are good examples of vegans. I am not a vegan but these dishes are mouthwatering lol. Keep up the good work! And I love how you proved that vegan food can be delicious too 😁

[AlissaSss]

What about garlic and herbs??? Especially rosemary ❤❤❤ or thyme ❤

[slapovi]

What do you mean by leave them outside?? Like in the garden?? 😢