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Crispy vegan garlic herb potatoes on a dark plate with parsley and rosemary on a wooden table

Vegan Garlic Herb Potatoes

Oven-roasted potatoes tossed with garlic, rosemary, and fresh parsley. Crispy, plant-based, and ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 900 g baby potatoes or Yukon Gold potatoes, halved or quartered if large
  • 3 tbsp extra-virgin olive oil
  • 4 garlic cloves, minced added in last 10 minutes
  • 2 tsp fresh rosemary, leaves stripped and chopped or 1 tsp dried
  • 3 tbsp fresh flat-leaf parsley, finely chopped added after roasting
  • 1/2 tsp smoked paprika optional
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper, freshly ground

Method
 

  1. Heat the oven to 200 C / 390 F. Place a large rimmed sheet pan inside while it heats.
  2. Halve or quarter the potatoes so all pieces are roughly the same size. Pat them dry with paper towels.
  3. In a large mixing bowl, toss the potatoes with olive oil, rosemary, smoked paprika if using, salt, and black pepper until every piece is coated.
  4. Carefully remove the hot pan from the oven and spread the potatoes in a single layer, cut side down, with space between each piece. Do not overlap.
  5. Roast for 15 minutes until the undersides start to turn golden. Flip each piece with tongs.
  6. Scatter the minced garlic over the potatoes and return to the oven for another 10 minutes, until crispy and deep golden at the edges and a fork slides in easily.
  7. Remove from the oven. Toss with chopped fresh parsley right on the pan and taste for salt. Serve immediately.

Notes

Add the garlic only in the last 10 minutes of roasting. Any earlier and it scorches before the potatoes are done.