Crispy Roasted Vegan Garlic Potatoes

Jump to Recipe Print Recipe

These Crispy Roasted Vegan Garlic Potatoes are wonderfully crispy and infused with garlic. Potatoes are vegan. However, most crispy potato recipes involve duck fat. The method of boiling the potatoes in baking soda and salt before roasting has French roots; it makes the potatoes crispy.

Garlic Infused Oil

If you aren’t into garlic, you can just use oil. You can also add rosemary or other herbs to the oil when you are infusing it with garlic.

The key to good garlic flavor is to remove the garlic & oil pan from heat when the garlic is yellow, not brown. Also, avoid letting the minced garlic sit in the hot oil too long after removing it from heat. The oil will be roasted in the oven. Sometimes, roasted + roasted = burnt. However, infused + roasted = on the money garlic goodness.

Potatoes

I recommend using russet potatoes here. You can peel them or not peel them depending on your preference. The dry starchiness of russets helps make these potatoes crispy.

Salt

I use Maldon flaked sea salt or kosher salt in the boiling water.

• 

• 

The potatoes don’t absorb all of the salt, but they are well-seasoned from being boiled in salty water. After roasting and tasting, season with more salt if needed.

Tips for crispy potatoes

• Use unlined roasting pans or dark-colored baking sheets
• Spread the potato pieces evenly, giving them space
• Use two roasting pans/baking sheets to avoid crowding
• Make sure to use the baking soda in the boiling water
• Use russet potatoes
• Cut potatoes into small, uniform 1 inch pieces, but if you make them too small they might burn
• Stir the potatoes until they are rough and fuzzy-looking after boiling & draining
• They will be crispiest if you peel them
• If you don’t peel them, you’ll get some tasty crispy potato skins that have separated off of the potato and crisped up while baking

Let’s Make Crispy Roasted Vegan Garlic Potatoes

Preheat oven to 450 degrees F.

Wash and cut potatoes into around 1 – 1&1/2 inch pieces. Mince the garlic using a knife or placing peeled garlic cloves into a small food processor and pulsing.

• 

• 

Add 3 TBSPS salt flakes (or kosher salt), baking soda, and 2½ quarts of water to a 5 quart or larger pot and bring to a boil. Once boiling, add potato pieces and stir. Simmer for 10 minutes, stirring occasionally.

• 

• 

• 

While the potatoes are simmering, heat the oil in a small pot or skillet. Add garlic and cook around 3 minutes on medium heat until the garlic starts to turn yellow. Remove from heat.

• 

Drain potatoes well and return them to the warm pot to evaporate remaining water.

• 

• 

Strain the garlic solids out of the infused oil into the pot of potatoes. Discard, eat or store the garlic solids.

• 

• 

Mix in the oil. Stir the potatoes roughly. This is how they get crispy. You don’t want the smooth edges. You want them to look rough and fuzzy.

Spread potatoes onto 2 baking sheets. Bake for 20 minutes. Remove from oven, flip and stir. Return to oven and bake for another 10 to 15 minutes. The potatoes are done when golden brown and crispy.

Add more salt and pepper if desired. Serve and Enjoy!

Recipe adapted from Christin Mahrlig at Spicy Southern Kitchen.

For your shopping convenience, this post contains affiliate links. Thank you for your support.

If you enjoyed this recipe you may also enjoy

• Lux Vegan Yogurt Twice-Baked Potatoes
• Slow-Roasted Zesty Greek Lemon Potatoes
• Pan-Seared Vegan Gnocchi With Brussels, Kale, Toasted Walnuts & Garlic Shake
• Vegan Instant Pot Mashed Potatoes (No-Drain)
• Miso Oven Glazed Yams

Did you make Crispy Roasted Vegan Garlic Potatoes?

Were they crispy? Did you add some herbs to the infused oil? What kind of potatoes did you use? Did you peel the potatoes? Tell me about it in the comments section below.