Crispy Vegan Potatoes with Pepper and Garlic
These roasted crispy vegan potatoes are incredible as they’re been tossed in a homemade roasted red pepper and garlic sauce to give them so much flavour. This easy recipe is air-fryer friendly. You need to try this vegan friendly recipe when cooking at the next bbq o when batch cooking.
What’s in these Crispy Vegan Potatoes?
It’s not exactly news that roasted potatoes are vegan friendly, but they are a delicious recipe to make for people to prove plant based is anything but boring.
Potatoes- To get them nice and crispy we need a hot oven, lots of oil and salt.
Roasted Red Peppers- I’ve used the roasted peppers you get in the antipasti jars however you can stick two bell peppers on the baking tray along with the potatoes to make the sauce.
Garlic- Using garlic powder within the sauce, this is store cupboard friendly however you can use fresh garlic if preferred.
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Crispy Vegan Potatoes with Roasted Pepper and Garlic
Ingredients
- 1 kg potatoes
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp dried rosemary
- 1 tsp dried sage
For the sauce:
- 3 roasted red peppers or use 1/2 jar of the antipasti roasted peppers
- 1 clove garlic
- 1 tsp smoked paprika
- 1 tsp dried basil
- 1 tbsp water
- 1 tsp olive oil
Instructions
- Preheat the oven to 220ºC (fan) and drizzle olive oil on two baking trays
- Peel and chop the potatoes as shown in the video, add the dried rosemary and sage, salt and toss in the oil, place in the oven for around 30 minutes
- Meanwhile prepare the roasted pepper and garlic sauce by mixing all of the ingredients together in a blender and blitz until smooth
- Once the potatoes have roasted for 35 minutes, toss in the pepper and garlic sauce then pop back in the oven for a further 15-20 minutes
Notes
Option:
You can roast the potatoes for 40-45 minutes then add the roasted pepper sauce at the very end so it stays rich and deliciousIf you like this recipe why not try my easy Smashed Potatoes with Garlic Dip
