I have a feeling that once you try these caramelized roasted potatoes, you won’t want them any other way ever again. These were hands down the best-roasted potatoes I have ever made. Maybe even the best potatoes I have ever made, period. As you can probably tell, I’m very proud of the way this dish turned out. I think it’s going to make a great side dish for the holidays – or any time – and hopefully steal the show. Not to mention its health advantages because of its low-calorie content (77 calories) according to Potato Goodness, caramelized roasted potatoes are a nice go-to option for an everyday snack. I know you will love it like how I love my vegan nachos and I really suggest that you should try it out.
The potatoes came out slightly crispy and browned around the edges with a perfectly soft center and a nice caramelized glaze coating the outside. Making them is a bit more work than ordinary roasted potatoes, but it’s well worth the extra effort because these potatoes are at least twice as good as your run-of-the-mill oven-roasted spuds. Let us know how the recipe turns out for you in the comments, happy holidays!
You might wanna check out other potato recipes on our websites like Ghost Reaper Hot Sauce, 49 Vegan Super Bowl Party Snack Ideas, and Vegan Sweet Potato Hash Recipe.
Suggested Read: 25 Vegan Christmas Recipes
Golden brown oven-roasted potatoes glazed in a tangy caramelized marinade. Slightly crispy on the outside, soft and chewy on the inside.
Ingredients
- 10 small potatoes
- Veggie broth or veggie paste
- Vegetable oil
- 1 tbsp soy sauce
- 1 tbsp mustard
- 1 tbsp ketchup
- 1 tsp turmeric
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1/2 tsp allspice
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/4 tsp ground cayenne pepper
- 1/4 tsp liquid smoke
- 2 tsp apple cider vinegar
- 1 fresh squeezed lime
- 2 cloves minced garlic
- 1 tsp chopped cilantro
- 1/2 tsp parsley
- 1/2 tsp sliced ginger
- 1 tsp hot sauce – optional
Instructions
- Wash your potatoes thoroughly and chop into big chunks.
- Bring a pot of light vegetable broth to a boil. If you don't have veggie broth, plain water is fine. Add a few dashes of salt, then add the potatoes. Cover and let simmer on medium heat for 10 min.
- Drain the potatoes and set them aside in a colander.
- Fill a deep, heavy bottom pan or casserole dish with 1/4" of vegetable oil. Be sure to use an oil with a high smoke point, such as peanut oil, avocado oil, or refined sesame oil. We used the latter. Place the oil in the oven for 5 min at 425º F.
- Remove the oil from the oven and place the parboiled potatoes in it. Use a pair of tongs to turn the potatoes and evenly coat them in oil. Put the pan back in the oven on the top rack for 30 min.
- While the potatoes are cooking, start on the marinade. Add all ingredients to a blender and process until evenly mixed. Transfer marinade to a bowl and set on the stove top until ready to use.
- Remove the potatoes from the oven, and in a separate bowl, toss them in the marinade. Transfer them back to the pan, and put them in oven for another 15 to 20 min, or until dark golden brown.
- Toss the potatoes one more time in the left over marinade, and then transfer to a serving dish and sprinkle with salt and pepper.
Notes
If you're making this recipe for a large group of people, I would recommend at least doubling, or tripling the amounts. These potatoes go fast!
The fresh marinade is very tangy. So much so, you might think you used too much lime. But after the marinade cooks, the tanginess will subside a great deal – you'll hardly notice it.
Learn more vegan-related topics like cooking vegan dishes tutorials, vegan options on restaurant menus, and information about a certain food if it’s vegan or not, all of them on our website.
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