Eco-friendly lifestyle blog

The Ultimate Organic and Vegan roasted potatoes recipe

Best vegan roasted potatoes recipe

I have been sneaking in cruelty-free (vegan) options to my family members lately and so far with big success! I decided that it is time to bring in the big guns and actually tackle the untouchable roasted Christmas potatoes in goose fat.

This recipe creates the most lovely roasted potatoes. Full of crisp, fluffiness and flavour and without the heavy feeling after eating, that the goos fat provides.

To me, these potatoes are the Ultimate roasted (cruelty-free) potatoes and we enjoy them over the year and it is time they will become the Christmas staple, too.

*These potatoes can also be prepared a day ahead and then just place into the oven for baking on the day (simply follow the instructions until you coat the potatoes and then place them in the fridge for when you need them (up to 2 days)


ingredients: (4 servings)

1 kg of potatoes (organic rooster potatoes red skin and yellow inside)
pinch of saffron (optional - please be beware that saffron is poisonous for birds)
6 cloves of garlic                       
sea salt (to boil the potatoes and to season them later)
white pepper
4 tablespoons of potato starch  (or semolina - adds more texture and crunch)
3 teaspoons of oil
75g of vegan butter (organic vegan naturli butter)
3 stalks rosemary (preferably fresh)
1/2 teaspoon of dried paprika (optional)
1/2 teaspoon of baking soda 


Peel your potatoes and cut them into desired (similar sized) sizes.
Fill a large pot with cold water and season with salt, saffron, white pepper and baking soda.
Add the potatoes and set them on high heat.
Set your oven for 210 C and place your roasting tray inside the oven.

In about 15-20 minutes (depending on the pot size and water) the water will start to boil.
Fill a 1/4 of a large mug with that boiling (starchy) water and place your butter inside.
Drain your potatoes and place them back into the pot.
Add 3 tablespoons of oil and pinch of sea salt into the cup with butter and stir so all mixes well.

Coat all your potatoes with the mixture. You can shake the pot gently as well to make sure all is coated. Place your potatoes on a plate and with a sieve and corn starch, dust them all evenly from all sides.

Now, add all your coated potatoes on to the hot baking tray. Add your garlic cloves (still with the peel on but cut in half). Add I stalk of rosemary cut in half (you will use the 2 other stalks for decoration later, if you do not wish to decorate with them you can use them now, too).

Place the tray with the potatoes back in the oven (in the upper half) and turn every 15-20 minutes to ensure your potatoes have a beautiful golden and crispy skin.

Your potatoes will be ready in about an hour.

Decorate with the fresh rosemary and salt.



  1. Does the potato starch get added with the oil/butter mixture?

    1. Hello Krastina, thank you so much for stopping by.
      With the corn starch: Place your potatoes on a plate and with a sieve and corn starch, dust them all evenly from all sides.
      I am sorry it was not clearly explained (I have amended it now in the recipe). If you put the cornstarch in the warm potato water it would thicken up too quickly and it would not work very well. And if you would dust it on the baking tray it could then burn and make the potatoes stick to the pan and we would loose the beautiful coating.
      Thank you so much for stopping by and I hope you enjoy your potatoes as much as we do :)

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