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Easy Skin On Roasted Potatoes
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5 from 1 vote

Easy Skin On Roasted Potatoes

Who doesn't like a good old roasted potato? Perfectly crispy on the outside and light and fluffy inside?
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: British
Servings: 6 people
Calories: 177kcal
Author: Adriana Z.


  • 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


  • 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.



Calories: 177kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Potassium: 702mg | Fiber: 4g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg