This recipe for crispy vegan roast potatoes, proves that you don’t need goose fat to make one of England’s favourite side dishes.
Before cooking, read up on food safety for people and pets. Never give leftover roast potatoes to pets, garden birds or wildfowl due to salt (also fat can smear on feathers, affecting waterproofing and insulation).
All alliums like onion, garlic, leeks and chives are unsafe near animal friends – scrap should be binned, as acid can harm compost creatures – same for citrus rinds).
This is a detailed recipe, but only needs a few ingredients: medium starch and high-starch potatoes (combined), olive oil, kosher salt and optional fresh rosemary. It was created after extensive testing by a top chef, so get it right after a few attempts, and this is a recipe that will last you for life.
This is not a ‘health’ recipe as the taste depends on lots of oil and salt. But you don’t have to eat them all at once, leftovers will keep in the fridge in an airtight container, for a few days.
