vegan roasted potatoes

ingredients

instructions

Step: 1 Hat the oven to 425 degrees Fahrenheit.
it’s my go-to temperature for roasting vegetables, and perfect for potatoes. It’s high enough to yield tender potatoes that are nicely browned on the sides, but not too that the oil burns.

Step: 2 Cut the potatoes into even 2-inch pieces.
Two-inch pieces are quite large and may be larger than you’re habitual to slicing vegetables for roasting. Your tray may look empty, but all for good reason! At this size, the potatoes get some space so they roast instead of steam. Plus they have enough space to turn golden. in the end, the chunks are big enough to offer a difference between the creamy interiors and the crisp exteriors, so don’t mess with the size.

Step: 3 Sling with olive oil, garlic powder, salt, and optional rosemary.
We’ll use less olive oil just to brush them. That’ll be enough to coat the potatoes if you keep tossing. if you use more than one tablespoon of oil, the excess oil turns a little smoky in the oven. Add garlic powder for a minute but desirable flavor and salt to bring out the potatoes’ best. Lastly, stirring in some finely chopped fresh rosemary is recommended if you have it. While the potatoes are baked, the rosemary seethes in the hot oil and fills the dish with herbal notes.

Step: 4 Roast for 40 to 45 minutes, tossing halfway.
now make sure to arrange the potatoes in evenly with their flat sides redden against the
tray so they can turn golden. Roast for 40 to 45 minutes, moving halfway, until the potatoes are deeply golden on the undersides and a little flinch and light. Now we’re talking!

Step: 5 Flavor with fresh parsley (optional), salt, and pepper.
Fresh parsley offers some enchanting green color and light flavor. dust some more salt and pepper all over, then mix to help the parsley stick. Serve while warm.