Description
Golden, crispy Vegan Herb Roast Potatoes with fresh herbs and lemon. Easy, flavorful, and perfect for any meal!
Ingredients
Units
Scale
Potatoes:
- 13 medium potatoes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons virgin olive oil (VOO)
Herb butter:
- 1/2 cup vegan margarine
- 6 tablespoons chopped fresh herbs (parsley, thyme, basil, oregano)
- Salt, to taste
- Black pepper, to taste
- Juice of 2 lemons
Instructions
- Preheat your oven to 425°F (220°C).
- Slice each potato into about 1/16-inch thick slices, going about halfway down; don’t cut all the way through; you want it to hold together.
- Place the 13 medium potatoes in a baking dish.
- Sprinkle evenly with ½ teaspoon salt, ½ teaspoon black pepper, and drizzle 2 tablespoons virgin olive oil over them. Toss a bit if you like, just to coat.
- Roast the potatoes in the oven for 20–25 minutes until they’re tender inside but crispy on the outside. Check with a fork to make sure the insides are soft.
- While the potatoes roast, nuke ½ cup vegan margarine in the microwave just until it melts.
- Stir in 6 tablespoons chopped fresh herbs, salt, black pepper, and juice of 2 lemons.
- Mix well until all is combined.
- Once the potatoes are done and still hot, pour the lemon juice over them (if you haven’t added it in the butter already).
- Then spoon the herb butter mixture evenly over each potato, letting it melt into the crevices.
- Serve immediately while hot, and watch everyone dive in!
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
