Oven-roasted potatoes with rosemary, black pepper and bay leaf. Simple, crisp and perfect alongside burgers, kebab, shawarma or a vegan sauce.
Ingredients
- 1 kg potatoes
- 4 tbsp olive oil
- A handful of rosemary, dried or fresh leaves
- A pinch of black pepper
- A pinch of ground bay leaf
- A pinch of chili, optional
- Salt to taste
Method
- Wash the potatoes thoroughly. Leave the skins on or peel them, whichever you prefer.
- Cut the potatoes into thick cubes or wedges.
- Season with rosemary, black pepper, ground bay leaf, optional chili, salt and olive oil. Mix thoroughly.
- Spread on a non-stick baking tray in the middle of the oven and roast at 200°C for about 1 hour, until browned and crisp.
- You can roast other vegetables alongside them or prepare a full roasted vegetable tray.
Serve with salad, aquafaba mayonnaise, vegan garlic sauce, or rice. Enjoy 🙂
What this potato-and-rosemary side actually gives you
Potatoes provide vitamin C, potassium and carbohydrate for energy, and keeping the skin adds more fiber. Fiber supports normal digestion and can help improve several cardiometabolic risk markers as part of an overall dietary pattern.
Rosemary contains plant compounds such as carnosic acid and carnosol, but there is no need to turn a tray of potatoes into a medical treatment claim.
The practical vegan advantage is simple: this is an inexpensive, filling whole-food side that works beautifully next to plant-based kebab, shawarma, burgers and grilled vegetables.
