Wash the potatoes under the water and chop to bite size chunks (peel the skin off if you prefer).
Transfer chopped potatoes in a pirex bowl with 1/3 cup of water.
Cover the bowl with cling film, pierce the surface with a fork in a few points and microwave at 800W for 10 minutes.
Leave the potatoes in the microwave for an extra 3 minutes to rest.
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.
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.
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.
Serve immediately with your favourite roast alternative* and vegan gravy.