Monday, February 25, 2013

Vegan Oven Roasted Rosemary Potatoes:

Guaranteed to make your kitchen smell delicious. These oven-roasted potatoes won't disappoint. The garlic, lemon, and herbs provide a robust and comforting flavor that will keep your taste buds happy. I used white potatoes for this particular recipe, but redskin potatoes will also work. As a side, serve  arugula salad with balsamic or red wine vinaigrette. It compliments these potatoes well.


4 1/2 cups white potatoes, diced into 1/4 inch pieces
1 yellow onion, diced
1/3 cup fresh parsley, chopped
3 or 4 cloves garlic, chopped
2 tbsp. olive oil
1 tbsp. vegan buttery spread
1 to 2 tsp. dried rosemary
1 tsp. dried thyme
1/2 Kosher salt (or to taste)
1/2 tsp. lemon juice
1/4 tsp. black pepper
1/4 tsp. paprika
Vegan Parmesan (optional - to taste)

Serves 6.
Total Cook Time: about 55 minutes.


1. Preheat your oven to 375 degrees.

2. In a 13 x 9 inch baking pan, mix the potatoes, onion, parsley, garlic, olive oil, buttery spread, lemon juice, rosemary, and thyme together. Sprinkle it with the salt, pepper, and paprika. Toss to coat.

3. Cover with aluminum foil, and bake for 35 to 40 minutes (or until tender), stirring every 10 minutes or so.

4. Once the potatoes are cooked, sprinkle with vegan Parmesan and serve.


  1. I love the herbs you've included here - I hardly ever use rosemary but really should do so more often!

    1. I also often forget about rosemary, but it's so delicious on just about everything. It's always super yummy on bread, pizza, roasted veggies, even in olive oil as a dip. I just love it, but for whatever reason, I rarely have it on hand.

  2. Great photo, this look delicious, I love anything with rosemary :)

    1. Thanks! :) I love rosemary too. (I professed my love for it in my reply to Kari above). Haha.


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