Gaz Oakley’s Vegan Roast Potatoes (Avant Garde Vegan) prove that you don’t need goose fat to make the best-ever roasties for Sunday lunch. These use Maris Piper potatoes (or Yukon Gold as an alternative) cooked with olive oil (neutral tasting), flour and sea salt with cracked balck pepper. The flavour counts up with shallots and garlic, celery salt and cayenne pepper, along with fresh herbs of rosemary and sage.
If you like this recipe, check out chef Gaz Oakley’s book Vegan Christmas, packed with wonderful recipes. Gaz is a professionally trained Welsh chef, who is taking the world by storm with his amazing recipes and photos.