Roast potatoes that are perfect for vegans

Roast Potatoes with ‘Shony’ Seaweed Seasoning (Serves 4)

Ingredients Instructions
  • 1kg potatoes (choose a variety ideal for roasting), peeled and halved or quartered depending on size to achieve equal pieces
  • 100ml Ola Scottish cold pressed rapeseed oil
  • 1 tbsp 'Shony' seaweed flakes (or more to taste)
  • 1 tsp sea salt for seasoning and more if desired
  • Pre-heat the oven to 180°C fan.
  • Bring a large pan of lightly salted water to the boil. Add the potatoes, lower the heat a little and boil for 2 minutes.
  • Meanwhile pour the rapeseed oil into a large roasting tin and place in the oven to heat.
  • Once ready, drain the potatoes in a colander and shake them around a little to fluff up the edges. Let them sit for a minute to allow some of the moisture to evaporate.
  • Once ready, drain the potatoes in a colander and shake them around a little to fluff up the edges. Let them sit for a minute to allow some of the moisture to evaporate.
  • Roast for 15 minutes before removing them and turning them over. Place back into the oven for a further 15 minutes and then repeat the process of turning them over again.
  • Return to the oven for a further 15 to 20 minutes until golden and crisp.
  • Remove the potatoes and place in a warm serving plate.
  • Season generously with the seaweed flakes and sea salt to taste.

Recipe © Gregor Law