Vegan Roasted Potatoes with Rosemary
Batata Assada com Alecrim is a classic Portuguese side dish: tender, fluffy potatoes with golden, crisp edges, infused with the warm, aromatic flavour of fresh rosemary. This 100% vegan recipe uses only olive oil, sea salt, and herbs — no butter or animal fats — keeping the comforting texture, rich savoury taste, and simple, authentic appeal that makes this dish a favourite at every meal.
Shared by katty
Time
50 min
Serves
5
Difficulty
easy
🛒 Ingredients
- 800 g small new potatoes or baby potatoes, scrubbed clean
- 3–4 tbsp extra virgin olive oil
- 2–3 sprigs fresh rosemary (leaves picked, plus extra sprigs for garnish)
- 1 tsp coarse sea salt.. Freshly ground black pepper, to taste
- Optional: 1 clove garlic, lightly crushed (for extra depth)
👩🍳 Instructions
- 1
Prep potatoes: Wash the potatoes thoroughly under running water and pat them completely dry with a clean cloth or paper towel — dry skins will crisp up better in the oven. Leave small potatoes whole; cut larger ones into equal‑sized chunks so they cook evenly.
- 2
Season: Place the potatoes in a large roasting tin. Drizzle generously with olive oil, then scatter over the fresh rosemary leaves, sea salt, black pepper, and garlic if using. Toss everything well with your hands or a spoon until every potato is fully coated in oil and herbs.
- 3
Roast: Preheat your oven to 200 °C (400 °F). Spread the potatoes out in a single layer — do not overcrowd the pan, or they will steam instead of roast. Bake for 35–40 minutes, turning them halfway through, until the skins are deep golden and crisp, and the inside is soft and fluffy when pierced with a fork.
- 4
Serve: Remove from the oven, scatter with extra fresh rosemary sprigs for a beautiful finish, and serve immediately while hot and crisp.