Best Ever Gluten Free Vegan Crispy Roast Potatoes

Thursday, May 18, 2017

Crispy and golden perfect roast potatoes without a trace of gluten or animal product in sight!
  Cruelty-free gluten free crispy roast potatoes from Anyonita Nibbles
Yield: 6 servings
Prep time:
Cook time:

Best Ever Gluten Free and Vegan Crispy Roast Potatoes

Crispy on the outside and fluffy inside, these roast potatoes are everything you've ever wanted a spud to be! With no smelly goose-fat in sight and all plant-based ingredients, you'll flip for these lightened up roasties! While I'm a true meat connoisseur, I have been making an effort to live a more plant-based life by eliminating unnecessary animal products from my diet.

Maybe they're not one of your 5-A-Day, but potatoes are pretty powerful (and dead comforting) on their own--check out all the different ways you can use them. Must we really smother them in animal fat to enjoy them? Move over, Delia; this is how an Old Millennial makes roast potatoes!


For the perfect roast potatoes
1/2 teaspoon black pepper
1 teaspoon sea salt
1 tablespoon plant-based butter alternative
2 tablespoons garlic granules/powder
2 tablespoons flavourless coconut oil
4 large baking potatoes
Need a conversion? Use this handy chart.

How to Make the Perfect British Roasties

What is the perfect potato variety  for roasties? A baking potato; a robust variety with a flesh that won't melt away into nothing when you boil it and will still keep its structure as you roast it. If you're in the UK, you want to look for big King Edwards; for my readers stateside, opt for a nice russet, particularly an Idaho Russet.

Before I came to the UK, I'd never heard of a roast potato. This humble little side dish, usually served with Sunday roast dinners or as an accompaniment at Christmas is a UK culinary staple. And it's one dish that you can be sure to fight over--everybody wants the last roastie! And everybody has a favourite go-to roastie recipe, but most of them call for smothering the potatoes in stinking goose fat, which can be pricey and can't be doing anything good for your insides. Try your next batch of roasties this way; I guarantee, you won't be disappointed!


  1. Preheat your oven to 200c/400f and put a large pan of water on to boil.
  2. Peel the potatoes and slice into 1/8ths.
  3. Boil the potatoes for 10 minutes until just fork tender.
  4. Prepare the seasoning while the potatoes boil by combining salt, pepper and garlic granules/powder in a small bowl and set aside. Put the coconut oil and plant-based butter substitute in the roasting dish and warm in the oven.
  5. Strain the potatoes and place back in the sauce pan. Sprinkle over the seasoning mix, put the lid on and give them potatoes a light shake to coat them in the seasoning and to slightly roughen up the edges.
  6. Remove the roasting dish from the oven and carefully tumble the potatoes into the hot oil and butter. Please be careful; the potatoes may cause the hot oil to splash.
  7. Stir briefly to coat the potatoes in the oil and roast in the oven for 30 minutes.
  8. Give the potatoes another stir and drizzle on a bit more coconut oil if they look to be going dry, then return to the oven for a further 20 minutes.
  9. Serve piping hot, with a good scattering of sea salt alongside your favourite roast dinner.

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