Perfect Roasted Potatoes Recipe.
The hands-down BEST roasted potatoes recipe you'll ever make!!
Equipment
- 1 roasting pan (use a non-stick or substitute with cast iron)
Ingredients
- 1/4 cup extra virgin olive oil
- 3 sprigs rosemary
- 2 tbsp vegan butter (I use Earth Balance)
- 2 lbs Yukon gold potatoes (peeled and chopped into 1-inch chunks)
- 1 tsp baking soda
- 1 tbsp sea salt (plus more for seasoning)
- 1 tbsp Italian seasoning blend
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp sugar
Instructions
- Preheat your oven to 450° F. In the meantime, add enough oil to your roasting pan so that the oil is approximately 1/4-inch deep, together with a few sprigs of rosemary and vegan butter. Place the roasting pan in the oven while it preheats.
- Add your chopped and peeled potatoes, along with baking soda, and salt to a large pot of water. Bring your water to a boil and cook until the potatoes are fork tender, about 15 minutes. Once your potatoes are just fork tender, drain them and pat them dry with a kitchen towel.
- Gently remove the preheated roasting pan from your oven and place your par-boiled potatoes, cut-side down, onto the sizzling oil. Make sure not to crowd the pan. Bake for about 25 minutes. Then, flip the potatoes and bake for about 5 more minutes, until all sides are uniformly golden brown.
- Remove the potatoes from the roasting pan and place them in a large bowl (preferably made out of stainless steel). Add Italian seasoning (dried herbs), salt, garlic powder, and sugar. Enjoy!
Notes
Make sure to check out the Key Ingredients and Notes on Substitutions section for substitution recommendations.
Check out the full blog post to see all my tips and tricks for these roasted potatoes!
Nutrition
Calories: 348kcalCarbohydrates: 41gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 2078mgPotassium: 973mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 45mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!