Easy Skin On Roasted Potatoes
Who doesn’t like a good old roasted potato? Perfectly crispy on the outside and light and fluffy inside?
Yes please!
If you haven’t nailed this very popular side dish yet, this is the post for you!
Here’s all the tricks and tips that you need to know to make the best roasted potatoes of your life!
Unskippable component of any roast dinner, roasted potatoes are a staple in any cuisine.
These potatoes are the best side dish to go with these vegan friendly roast alternatives:
– Roasted Cauliflower Wellington
– Turkey(less) Roast (GF)
– Gluten Free Vegan Gammon
– Seitan Gammon Roast
– Butternut Squash Stuffed Wellington
– Bacon Wrapped Vegan Soy Roast
– Vegan Swede Roast
– Stuffed Roasted Butternut Squash
– Grilled Portobello Mushrooms in Brandy & Peppercorn Sauce
– Vegan Tofu Roulade
– Tofu Ribs in Homemade BBQ Sauce
– Vegan Cheese and Leek Pie
– Juicy Homemade Vegan Beef Wellington
Did you know…
Pre cooking the potatoes is an essential step in order to make them fluffy and – probably most importantly – cooked all the way through?
How disappointing it is discovering that the potatoes you have just served are still raw in the middle?
A lot, right? There’s nothing worse than uncooked potatoes, yuck!
Well, this won’t happen anymore if you preboil or microwave, the spuds before the main bake, like I’m about to show you.
Alternatively, you can cook the potatoes in the Instant Pot following this guide.
Yes, Adriana, but how do I make the roasted potatoes crispy on the outside? – you might ask.
Well, that is achieved through a couple of tricks:
Trick 1 Give the potatoes a good shake after precooking them. You can also prick and (gently!) squash them with a fork to create some rough edges that will crisp up gorgeously in the oven.
Trick 2 It’s important to coat the potatoes in a generous amount of fat. You can choose what fat to use, as long as it coats well our spuds. I’m sorry for all those on a diet (me included, actually!) and I’m aware this is not the healthiest thing, but hey most proper, good and comforting food isn’t that light anyway. And we can all still enjoy it in reduced amounts or by exercising a bit more!
Bonus trick: If you’d like even crispier edges than the ones in these picture, the secret is to HEAT the fat in a bowl (in both oven, stove or microwave), and transfer the piping hot, pre-cooked potatoes into it. Mix well until well coated and bake!
I also like to leave the skin on for an extra level of crunch! Potato skin is also rich in nutrients. However, if you are not a fan, feel free to peel the potatoes before cooking.
So, just to quickly recap what you have to do prior to oven bake for the best easy skin on roasted potatoes:
1. Pre cook the potatoes
2. Rough the edges
3. Coat the spuds in (hot) fat
If you will follow these few, easy tricks you will nail the perfect roasted potatoes with those beautifully crispy edges and a light, soft, creamy centre that together with the outside is absolutely D I V I N E!
Easy Skin On Roasted Potatoes
Ingredients:
1 kg Potatoes (I used baby potatoes)
1/3 cup Water
2 tbsp Vegan Butter
1 tbsp Olive Oil
1 tsp Sea Salt
Pepper to taste
3-4 Thyme springs
Method:
1. Wash the potatoes under the water and chop to bite size chunks (peel the skin off if you prefer).
2. Transfer chopped potatoes in a pirex bowl with 1/3 cup of water.
3. Cover the bowl with cling film, pierce the surface with a fork in a few points and microwave at 800W for 10 minutes.
4. Leave the potatoes in the microwave for an extra 3 minutes to rest.
5. Drain the potatoes through a colander and give them a good shake. You can also prick and (gently!) squash them with a fork to create some rough edges that will crisp up gorgeously in the oven.
6. Add the vegan butter, the olive oil and the seasonings to the potatoes and mix until well coated. For a crispier result heat the fat until hot before coating the potatoes.
7. Arrange the potatoes to a baking tray forming only one layer and bake in a 200°C (390°F) preheated oven for 25 to 30 minutes, or until golden brown. If needed, turn the potatoes once in the last 10-15 minutes.
8. Serve immediately with your favourite roast alternative* and vegan gravy.
*These potatoes are the best side dish to go with these vegan friendly roast alternatives:
– Roasted Cauliflower Wellington
– Turkey(less) Roast
– Butternut Squash Stuffed Wellington
– Grilled Portobello Mushrooms in Brandy & Peppercorn Sauce
– Tofu Ribs in Homemade BBQ Sauce
– Vegan Cheese and Leek Pie
– Juicy Homemade Vegan Beef Wellington
For other potato based recipes do not miss:
– Crispy & Fluffy Roast Potatoes
– Savoy Cabbage and Potato Casserole
– The BEST Vegan Mashed Potatoes
– Salt & Vinegar Smashed Potatoes
– Potato & Courgette Bake
– Leek & Potato Soup (Instant Pot)
– Cauliflower and Potato Cake
– Spiced Potato Curry with Spinach and Chickpeas
– Italian Style Potato Salad
– Potato and Courgette Cakes
Did you like this recipe? Let me know with a comment in the section below 
Don’t forget to SUBSCRIBE to the mail list to receive new posts updates straight to your inbox.
Follow and support this blog on Instagram 
, Facebook 
and Pinterest 
.
2 comments
Fabulous recipe! I make it almost every Sunday thank you x
I’m very pleased to hear Andrea. And thank you for the feedback, it helps me grow! 🙂