Crispy Roasted Vegan Garlic Potatoes

4.08 from 13 votes

Crispy Roasted Vegan Garlic Potatoes

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.

Course Dipping Vessel, Party Food, Side Dish, Sides, Snack, starch

Cuisine American, Italian, Mediterranean

Keyword Addictive, classic, Comfort Food, crispy, dairy-free, gluten-free, Meatless, non-dairy, vegan

Prep Time 10 minutes

Cook Time 25 minutes

Boiling potatoes 10 minutes

Total Time 45 minutes

Servings

Calories 266kcal

Author Plant Test Kitchen

Equipment

5 quart or larger pot
oven
colander (to drain the potatoes)
strainer (to strain garlic solids out of infused oil)

Ingredients

4 pounds russet potatoes I don't peel them, you can peel them if you want
2½ quarts water for boiling potatoes before baking
3 TBSPs Maldon salt flakes or kosher salt
3/4 teaspoon baking soda
1/3 cup non-virgin olive oil or other high smoke point oil i.e. grapeseed or avocado
10 - 12 cloves garlic minced
¼ - ½ teaspoon freshly ground black pepper optional, more if desired
salt fine optional, after tasting

Instructions

Preheat oven to 450 degrees F.
Wash and cut potatoes into around 1 - 1&1/2 inch pieces. Mince the garlic.
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 key to getting them really crispy. You don't want 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!

Notes

Nutrition Information is approximate.

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.

www.planttestkitchen.com

Nutrition