There’s roast potatoes… and then there’s these herb-infused vegan roast potatoes. We’re talking crispy, golden edges, soft fluffy centers, and layers of garlicky, herby goodness that basically guarantee everyone will be reaching for “just one more.”
They’re perfect for a vegan Sunday roast, a festive spread such as Thanksgiving or Christmas dinner, or honestly any night you want to turn simple potatoes into something a bit special.
Infusing the oil with garlic, rosemary, and thyme gives them a depth of flavor that tastes way fancier than the effort involved.
And there’s a tiny trick in the prep that makes all the difference: roughing up the edges after parboiling. It’s the secret to that ridiculously satisfying crunch - and yes, it’s absolutely worth a good shake of the pan.
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❤️ Why You'll Love This Recipe
- 🥔 Crispy edges & fluffy centers - every bite hits that dreamy contrast: crispy roast potatoes with a crunchy exterior, pillowy soft interior. It’s that perfect potato texture everyone secretly dreams about.
- 🌿 Herb-packed flavor - fresh rosemary and thyme, plus a hint of garlic, make these potatoes far from ordinary. Each bite is aromatic, savory, and impossible to resist.
- 🔥 Oven-friendly & fuss-free - minimal hands-on time, maximum payoff. Pop them in the oven while you prep the rest of your meal and let the magic happen.
- 🕒 Prep in advance - parboil and infuse the oil ahead of time to save stress and still get incredible flavor.
- 💛 Versatile & crowd-pleasing - perfect for a Sunday roast, a festive dinner spread, or just a cozy midweek dinner. These crispy vegan roasted potatoes are a perfect, simple side dish that a lot of people love!
- ✨ A little trick for ultimate crunch - roughing up the edges after parboiling isn’t cheating - it’s the secret to golden, crispy perfection. Seriously, it’s addictive.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Potatoes - For best results I recommend using Yukon Gold or Russet Potatoes - they are the perfect floury potatoes to achieve the perfect crispy roasted potatoes! You can optionally peel them. For the UK: Maris Piper or King Edwards work best.
- Sunflower oil - neutral oil for roasting. You can also use olive oil, vegetable oil or rapeseed oil - just make sure the oil you're using is intended for use with high heat.
- Garlic - sliced to infuse flavor without burning. I like to use fresh garlic, but you can also use garlic powder, if you haven't got fresh to hand. In that case, add the about ¼ teaspoon of garlic powder alongside the paprika powder.
- Fresh rosemary & thyme - sprigs for maximum aroma.
- Smoked paprika powder - adds a subtle smoky warmth.
- Salt & black pepper - to taste.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Large roasting pan / baking tray / baking sheet - big enough so potatoes aren’t crowded.
- Small saucepan - for infusing the oil.
- Sieve - to strain herbs from infused oil.
- Large saucepan - for parboiling potatoes.
🧑🍳 Instructions (Step-by-Step)
Step 1 - Preheat oven and prep herb-infused oil.
Step 2 - Parboil the potatoes until just tender. Rough up edges of the potatoes for extra crispiness.
Step 3 - Toss potatoes in infused oil, season well.
Step 4 - Roast in oven in a single layer, turning occasionally, until golden brown and crispy.
Step 5 - Serve hot with your roast dinner or favorite sides!
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🍽️ Serving
These herb roast potatoes are perfect served alongside a vegan roast turkey, a hearty nut roast loaf, or a stuffed squash - they just make any meal better!
For an extra touch of specialness, drizzle a little oil (the infused one!) over the top or finish with a sprinkle of flaky sea salt right before serving.
❄️ Storage
If you have any leftovers, store them in an airtight container in the fridge for up to three days.
How to reheat
When it’s time to eat them again, skip the microwave - reheating in the oven is the way to go. It brings back that golden, crispy exterior while keeping that soft and fluffy texture on the inside, just like when they first came out of the oven.
💡 Tips & Tricks
After parboiling, give the potatoes a gentle shake in the pan to rough up the edges - this little trick is what gives them that ultimate, irresistible crunch.
Make sure your oven is nice and hot, and don’t overcrowd the baking tray; giving the potatoes room to breathe is key for getting them beautifully crisp all over.
When infusing the oil, keep the heat low and take it slow - this way the garlic and the fresh herbs release all their flavor without burning.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If potato recipes are your thing, make sure to try these Roasted Fingerling Potatoes or this flavor-packed Vegan Dum Aloo (Potato Curry)!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Roast Potatoes
Equipment
- 1 Large roasting tin big enough so potatoes aren’t crowded.
- 1 small saucepan for infusing the oil.
- 1 sieve to strain herbs from infused oil.
- 1 large saucepan for parboiling potatoes.
Ingredients
- 2.2 lbs Maris Piper or King Edwards Potatoes (roughly 1kg) peeled optional, cut into chunks
- 4-5 tablespoons Sunflower oil (60-75 ml) or olive oil, vegetable oil, rapeseed oil or another neutral oil
- 2-3 cloves Fresh garlic sliced
- 2-3 sprigs Fresh rosemary
- 2-3 sprigs Fresh thyme
- 1 teaspoon Paprika powder or smoked paprika powder
- Salt & black pepper to taste
Instructions
- Preheat the oven to 400°F [200°C (180°C fan)]. Make sure your roasting tin is ready and waiting - getting it hot right from the start helps everything crisp up beautifully.
Prepare infused oil:
- Add the sunflower oil to a small saucepan and warm it gently over low heat.
- Toss the sliced garlic into the hot oil along with the rosemary and thyme sprigs. Let everything infuse slowly for 5-7 minutes; you want the herbs to soften and release their aroma without letting the garlic catch or burn.
- Stir in the paprika right at the end. Strain the oil into a heatproof bowl and set it aside. (Your kitchen will already smell amazing at this point.)
Prepare potatoes:
- Add the chopped potatoes to a large pan, cover them with cold water (don't forget to salt it!), and bring to a boil. Cook for 8-10 minutes until the edges just start to soften - you don’t want them falling apart, just slightly tender. Drain them well, then give the pan a gentle shake to rough up the edges. This step is where that golden, crunchy exterior is born.
- Tip the potatoes into your roasting tin and drizzle over the infused oil. Season generously with salt and black pepper, then toss everything so each piece is coated and ready to crisp up.
- Pop the tray into the oven and cook for 40-45 minutes. Turn the potatoes once or twice during roasting to make sure they crisp evenly on all sides. You’re aiming for deep golden, crunchy edges and fluffy centers.
- Bring them straight to the table while they’re piping hot - perfect alongside a roast dinner or honestly just on their own with a little extra flaky salt.
Notes
- Space is your friend - For the crispiest results, don’t crowd the roasting tin. If the potatoes sit on top of each other, they’ll steam instead of crisp. Spread them out so every piece gets its moment to shine.
- Oil matters - Infusing the oil is what gives these potatoes that extra depth of flavor. Take your time with it - the low, slow heat keeps the garlic sweet and the herbs fragrant.
- Make-ahead options - You can parboil the potatoes earlier in the day (or even the day before) and keep them in the fridge until you’re ready to roast. The infused oil can also be made ahead and stored in a sealed container.
- Paprika choice - Sweet paprika adds a warm, subtle flavor without overpowering the herbs. Smoked paprika works too if you want a deeper, slightly smoky edge.
- Potato varieties - Maris Piper and King Edward are the go-to for the perfect fluffy-inside, crispy-outside texture, but anything labelled as “floury” will do the job.
- Baking soda hack - to make your roast potatoes extra crispy on the outside, add a teaspoon of baking soda to the water when you're parboiling them!
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