Vegan Ruffled Roast Potatoes
Prep time: 15mins | Cook time: 60mins
Ingredients
1.5kg potatoes – Maris piper or Rooster
4 cloves garlic (optional)
2 tablespoons semolina or plain flour (Optional)
A large pinch of salt
Method
- Pre-heat the oven to 190C
- Generously coat a roasting tray with 200ml of rapeseed oil and heat in the oven for approximately 5 minutes until bubbling. You’ll want it smoking hot
- Wash and peel your potatoes, removing any eyes and rinse in cool water
- Cut your potatoes into quarters and par boil in lightly salted water for 10 minutes
- Once the spuds are parboiled, drain well then give them a shake
- Keep the lid on the pan and bash them about (if you've overcooked them, I'd change the menu to mash)
- You want broken up edges – what we call 'ruffled' – these are the bits that will crisp up in the oven and keep the inside deliciously soft
- For a very crunchy finish, dust the potatoes with plain flour or semolina
- Set the potatoes aside and allow to cool
- TOBY TIP: we recommend a roasting tray with a depth of 4cm
- Put the spuds in the tray, carefully baste them in the hot oil – this seals them and stops them sticking. Spread the potatoes out; don't overcrowd them or put them on top of one another
- Cook for approximately 45 minutes, turning and shaking halfway through for an even colour and crispiness
- If using beef dripping glaze, remove the potatoes from the oven and coat the potatoes in the glaze, returning to the oven for a further 5-10 minutes
- Sprinkle your golden, ruffled roasties with salt. Serve and accept compliments