There are tons of slightly different ways to roast potatoes. I have simplified the recipes here and chosen 1 basic method - boil first, mix with flavorings, then roast.
1 - Boil The Potatoes
Boil the potatoes in water with a little salt and baking soda for just a bit - around 15 minutes. Doing this will ensure the potatoes get properly done and will give the potatoes just the right amount of crispiness and color after roasting. It really is worth the extra step!
- 1.5 lbs potatoes - Yukon Gold or Fingerling are great (mixture of yellow, red, and blue, if possible!)
- baking soda
- sea salt
🌿 Preheat oven to 400F. 🌿 Cut potatoes into small chunks or slices.
2 - Mix with Sauce and/or Spice Combinations
There are lots of different recipes here. Changing the ingredients gives the recipe personality. See recipe variations at the end.
3 - Roast the Potatoes
🌿 Place the potatoes cut-side up and spread them out evenly on the baking sheet. Roast for 15 minutes.
🌿 Flip the potatoes and roast for an additional 10 minutes, or until the potatoes are caramelized, crispy, and fork-tender.
Variations
Potatoes Roasted with Tangy Dill Dijon
Sever hot or cold - this is like potato salad if cooled.
Recipe Inspiration Source: Instagram - Plant Based and Tasty
This is a just potato salad without all the extras. The dressing pairs perfectly with the roasted potatoes.
Cook the potatoes -
🌿 Toss the boiled potatoes in 1 tbsp + 1 tsp olive oil, then roast.
Prepare the dressing -
🌿 Whisk:
- ½ cup vegan mayonnaise
- ⅛ cup freshly chopped dill
- 1 tbsp red wine vinegar or apple cider vinegar,
- juice of ¼ lemon
- ½ tablespoon Dijon mustard
- ¼ cup chopped red onion, salt to taste.
- Add a bit of maple syrup to dressing if desired
Combine and serve -
🌿 Once the potatoes are cooked, remove from oven. Transfer to a large bowl and set aside to cool.
🌿 Toss with desired amount of dressing. Add a few turns black pepper and salt to taste. Serve at room temperature or chill in the refrigerator for 30 minutes before serving.
Roasted Fingerlings with Tarragon - Shallot Butter
TARRAGON-SHALLOT BUTTER:
- 3 tablespoons unsalted butter
- 1 large shallot, finely diced
- ½ teaspoon whole black peppercorns, coarsely chopped
- 2 teaspoons freshly grated lemon zest
- 3 large sprigs of fresh tarragon, leaves removed and finely chopped (plus 1 additional sprig for garnishing)
- juice of half a lemon
- kosher salt
Toss the boiled potatoes with the olive oil, pepper, and salt and roast.
Remove the potatoes from the oven, place on a rack, and allow them to cool slightly while you prepare the tarragon-shallot butter.
Prepare Tarragon-Shallot Butter:
In a small skillet, heat the butter over medium heat. Once the butter has melted fully and is bubbling slightly, add the shallot and sauté, stirring frequently, for 1 to 2 minutes, or until soft and translucent.
Add the chopped peppercorns, lemon zest, tarragon, and lemon juice. Reduce heat to low, and continue to reduce the sauce for an additional minute or so. Season sauce to taste with salt and pepper.
Combine and GARNISH - Place the roasted potatoes in a medium, shallow heat-proof bowl. Add the warm tarragon-shallot butter (scrape the skillet with a spatula to remove any bits), and toss the potatoes gently with a spoon or tongs until they are evenly coated in the sauce. Garnish with the remaining tarragon, season to taste with salt and pepper, and serve.