Skip to main content
Ingredients List
Serves 4
- 1 kg Potatoes
- 40 g Aquafaba (see notes below)
- 1 Rosemary
- 3 tbsp Semolina
Instructions
- Pre-heat the oven, line a baking tray or 2 with baking parchment (depending on how many potatoes you are roasting.
- Peel the potatoes and cut into equal sizes to ensure even cooking.
- Boil potatoes until they are cooked right through (5 mins) and then drain in a colander, leaving them to dry out for a minute or two.
- Shake the colander to rough up the edges a little.
- Coat in aquafaba then sprinkle with semolina. Add the rosemary and salt and pepper.
- Put them in the oven for 15 minutes.
- Shake the tray halfway through cooking to make sure they are evenly cooked. Put the potatoes back in for 15-20 minutes more til golden all over.
Notes
- Based on a recipe from A Virtual Vegan
- Aquafaba aka bean juice, the water from a tin of chickpeas.
