Vegan and vegetarian roast potatoes

Forget goose fat, beef dripping or whatever the latest celebrity animal fat craze is this year – these are tasty, crispy, herby roast potatoes, vegan-style.

Floury potatoes
Olive or vegetable oil
Dried thyme
Salt and pepper

Preheat oven to 220c. Pour some olive oil into a roasting dish (enough to cover the bottom of the dish) and put in the oven to heat up for 10 minutes or so. Peel the potatoes, cut into roast potato-sized chunks and boil for five minutes. Drain the potatoes, return to the pan and shake them about a bit to make the outsides go fluffy (this helps make them go crispy). Remove the roasting dish from the oven, add the potatoes and stir them so that they are covered in the hot oil. Add some dried thyme, salt and pepper and bake for 45-50 minutes until golden brown and crispy.


From an early age Rick would rather pick up a carrot than a sausage. Not a vegetarian, but would like people to think he was.

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