Rosemary & Thyme Roast Potatoes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in

So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes

So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

When done right, the humble roast potato is impossible to beat. We absolutely adore them in our home. Crispy on the outside and fluffy on the inside, we use semolina to give these rosemary and thyme roasties that extra crunch.


  • 1.2 kg Maris Piper potatoes
  • 1 tbsp semolina
  • 3 fresh thick


Peel the potatoes, discarding the skins. Cut the large potatoes in half, then add the potatoes to a large saucepan and cover with cold water. Bring to the boil and boil for 10 minutes.

Drain the potatoes into a colander and leave to cool for 20 minutes. It’s important to let them steam to release as much moisture as possible. (Tip: If it’s Christmas Day, leave the potatoes outside to co