The following recipe is a blending of two similar ones that I found in the books “Vegan Brunch” and “Vegan with a Vengeance” which are both by the amazingly talented Isa Chandra Moskowitz.
I love potatoes and roasted is a personal fave. This recipe is super easy and so very delicious. I used a red potato variety as suggested and found them to be especially good for roasting, as they get all crispy on the outside but are super creamy on the inside.
What you will need:
1.3 to 1.5 kg small red potatoes, peeled and halved or quartered, depending on size
2 tbsp olive oil
Half tsp sea salt
2 tsp paprika
Half tsp ground cumin
1-2 tsp dried rosemary
Preheat the oven to 230 degrees Celsius. Cover large baking tray with baking paper or oil well.
In a large bowl, place the potatoes and add oil and salt. Mix. Add the paprika, cumin and rosemary. Mix.
Place in oven and roast for 35 minutes. Remove and toss potatoes. Put back into the oven for a further 20 minutes. Times will vary depending on potato piece sizes, but what you are looking for are browned outside and tender inside. I test with a sharp knife before removing.