Alright, alright. This one here might seem super basic, but man is it important to serve up a good, crispy roastie. Especially at Christmastime!
Now, growing up, I always learned the key ingredient to a crispy roast potato was duck fat. After becoming vegan, it obviously became a big “no thank you” from me. But everyone deserves a good roastie, right?
So on my mission to replicate the same crispy potatoes I grew up on, I came up with this vegan alternative. It does just as good a job if you ask me – and no ducks are harmed in the making. Perfecto!
These potatoes are crispy on the outside, fluffy on in the inside with a lovely hint of salt. I could eat them by the bowl, but that would be terribly gluttonous of me… or would it?
Perfect Roast Potatoes
Ingredients:
Serves 4
500g medium potatoes – peeled and chopped into quarters
3 tbsp oil
1 tbsp Semolina Flour
A generous pinch of salt
Method:
- Preheat oven to 200 degrees celsius
- Parboil the potatoes for about 15 minutes or until the potatoes are just tender. Drain and transfer to a roasting pan (with sides).
- Shake the potatoes around the pan to make the outsides of them nice and fluffy – this will help them crisp up
- Drizzle over the olive oil and then sprinkle over the semolina flour and a good pinch of salt.
- Place in the oven and roast for about 60-80 minutes – the potatoes should be lovely, golden and crispy at the touch when you remove from the oven
- Serve them up!
Ready for Pinning!
