You don’t need goose fat to make roast spuds, as local rapeseed oil (which supports our farmers) does the job better and kinder.
Pick Maris Piper and King Edward for the best roast potatoes (both have a fluffy texture to crisp up beautifully, and are the right consistency to hold onto herbs and oil, so each bite is packed with flavour). You can cook roast potatoes in air-fryers for faster results, and less oil.
Classic Roast Potatoes (So Vegan) use Maris Piper or Yukon Gold. Let them cool before adding to hot oil, to remove moisture keeps them crispy.
Don’t feed leftover roast potatoes to pets, due to choking hazards and salt (read up on food safety for people & pets.
Also due to salt, don’t give leftover roasties to garden birds or wildlife (fat also smears on feathers, affecting waterproofing & insulation).
For garlic roast potatoes, bin all allium scraps (along with citrus and rhubarb) as acid can harm compost creatures.
For small amounts of cooking oil, just wrap in paper towel and bin. For larger amounts, use a cooking oil recycling container, to empty at recycling banks.
More Simple Roast Potato Recipes
Roasted Garlic Thyme Potatoes (Broke Bank Vegan) use Yukon Gold, Russet, fingerling or new potatoes. Serve with vegan Parmesan (conventional Parmesan is not even vegetarian).
These garlic rosemary roast potatoes (The Veg Space) are super simple and tasty.
Try these roasties from Welsh chef Gaz Oakley.
These pan-roasted potatoes from Germany (Ela Vegan) are similar to Greek potatoes, where you chop them up and fry them in oil. In this case they are steamed after gentle frying, then seasoned and served with chopped herbs.
French-Style Vegan Dauphinoise Potatoes
This recipe for vegan Dauphinoise potatoes (The Veg Space) is something different.
