Vegan Garlic & Coriander Roasted Potatoes
Golden, crispy baby potatoes with soft fluffy centres, tossed with caramelised red onion, fragrant garlic, and plenty of fresh coriander. This fully vegan version uses only plant‑based fats and seasonings — no butter, dairy, or animal products — keeping all the rich savoury flavour and satisfying crunch. It works perfectly as a side dish for curries, stews, or roast meals.
Shared by paula
Time
40 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 700g baby new potatoes (or small potatoes, halved if large)
- 1 medium red onion, thinly sliced into half‑moons
- 4–5 garlic cloves, thinly sliced or minced
- 3 tbsp neutral cooking oil (coconut, olive, or sunflower oil)
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- ½ tsp smoked paprika or ground cumin (optional, for extra depth)
- Large handful fresh coriander (cilantro), roughly chopped
- Optional squeeze: lemon juice or lime juice for a bright finish
👩‍🍳 Instructions
- 1
Pre‑cook potatoes: Wash potatoes well. Boil in salted water for 8–10 minutes until just tender when pierced with a fork — do not overcook. Drain thoroughly and let them steam dry for 2 minutes (drier potatoes crisp better).
- 2
Crisp the skins: Heat oil in a large heavy‑based pan or skillet over medium‑high heat. Add the potatoes in a single layer, cut‑side down if halved. Fry for 8–10 minutes, turning often, until golden brown and crispy all over.
- 3
Sauté aromatics: Push potatoes to one side of the pan. Add red onion and garlic; cook gently for 3–4 minutes until soft and lightly golden — do not burn the garlic.
- 4
Season: Toss everything together well. Add salt, pepper, and spice (if using). Cook for another 2–3 minutes so the flavours coat every potato.
- 5
Finish: Turn off the heat. Stir in most of the fresh coriander and a squeeze of citrus if desired. Sprinkle with the remaining coriander and serve immediately while hot and crispy.