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    Home » Recipes

    Vegan Lemon Rosemary Roasted Potatoes

    Published: Apr 1, 2021 · Modified: Sep 3, 2022 by Andrew Bernard · This post may contain affiliate links · 3 Comments

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    These easy vegan lemon rosemary roasted potatoes are a simple, yet flavorful vegan side dish! Great for holidays and get togethers.

    A sheet pan of vegan lemon rosemary butter melting potatoes.

    Potatoes are magical little vegetable that can seemingly transform into anything. These vegan lemon rosemary roasted potatoes are our newest creation that you are simple going to love.

    These are such a simple, yet flavorful way to make potatoes that go with a wide variety of dishes. A great vegan side dish option to serve.

    Honestly, they are entirely great to eat on their own straight off the tray.

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    Roasted vegan lemon rosemary potatoes with melted vegan butter.

    Frequently Asked Questions:

    Can I make these Top 8 Allergen Free?

    Yes. The only ingredient in these vegan roasted potatoes that are a top 8 allergen is potentially the vegan butter. Make sure to use a vegan, soy free butter like Flora or Earth Balance soy free.

    Can I prep these vegan potatoes ahead of time?

    These potatoes are best right away. However, you can serve them for 2-3 days later. You will want to store them in an air tight container and then reheat in the oven or air fryer.

    You can reheat in a microwave, but they will not have a crisp on the edges anymore.

    A tray of Vegan Lemon Rosemary Roasted Potatoes with fresh rosemary sprigs.

    What are the best potatoes to use?

    We highly recommend using yukon gold potatoes for this recipe.

    Although you could also use russet potatoes. Baby potatoes would also be great for this recipe if you want something a little different.

    Can I make these into cubes instead of slices?

    Absolutely. If you prefer roasted cube potatoes instead of sliced potatoes, you can absolutely do the same recipe but with the

    One pot 30 minute vegan mashed potatoes and gravy inside a white bowl with a pat of butter.

    What other vegan side dish ideas could I make?

    There are endless possibilities, but here are some of our favorite vegan side dishes that we think everyone will like: 

    • Vegan Cornbread
    • One Pot 30 Minute Vegan Mashed Potatoes
    • Vegan Green Bean Casserole 
    • Italian Vegan Pasta Salad
    • Vegan Potato Salad
    • Vegan Green Bean Salad
    • The Best Vegan Baked Beans
    • Vegan Glazed Carrots
    • Vegan Scalloped Potatoes 

    Pin these vegan lemon rosemary roasted potatoes for later:

    A sheet pan of vegan lemon rosemary butter melting potatoes.
    Print Recipe
    5 from 1 vote

    Vegan Lemon Rosemary Roasted Potatoes

    These easy vegan lemon rosemary roasted potatoes are a simple, yet flavorful vegan side dish! Great for holidays and get togethers.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 people
    Calories: 277kcal
    Author: Andrew Bernard

    Ingredients

    • 2 lbs yukon gold potatoes peeled and sliced 1 in thick
    • 3 tablespoon vegan butter, melted
    • 1 tablespoon olive oil
    • ½ tablespoon fresh rosemary, chopped
    • ¾ teaspoon salt
    • ½ teaspoon black pepper
    • ¾ cup vegetable broth
    • 3 tablespoon lemon juice (about 1 to 1 ½ lemons)
    • 4 cloves garlic, sliced
    • 1 sprig rosemary
    • rosemary and lemon zest for topping, Optional

    Instructions

    • Place oven rack in upper third of oven. Preheat oven to 500 degrees F.
    • In a large bowl, add sliced potatoes, melted vegan butter, oil, chopped rosemary, salt and pepper. Toss together well.
    • Place potatoes in a single layer on a 9×13 pan. Roast for 15 minutes, turn, cook for another 15 minutes or until browned.
      **DO NOT USE GLASS DISHES – THEY WILL SHATTER AT THE TEMP.
    • While cooking, in a bowl whisk together the broth, lemon juice, and garlic.
      Remove tray from oven. Carefully add broth mixture and rosemary sprig to the pan. Toss together. Add back to oven until most of the liquid has absorbed and potatoes are tender (10-12 minutes).
    • Remove and top with additional fresh rosemary and lemon zest if desired.

    Nutrition

    Calories: 277kcal | Carbohydrates: 42g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 695mg | Potassium: 987mg | Fiber: 5g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 50mg | Calcium: 36mg | Iron: 2mg
    Tried this recipe? 🌟Share So We Can See! @makeitdairyfree or tag #makeitdairyfree!

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    Reader Interactions

    Comments

    1. Rakhinationwide

      April 10, 2021 at 1:27 am

      Absolutely amazing work. Thank you so much for sharing and inspiration.

      Reply
    2. Nippon

      April 02, 2021 at 5:09 am

      Great work! Couldn’t’ have been better.

      Reply
      • LarishaBernard

        April 09, 2021 at 11:45 pm

        So happy you enjoyed it

        Reply

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