Vegan Crispy Lemon Rosemary Butter Melting Potatoes

5 from 2 votes

Vegan Crispy Lemon Rosemary Butter Melting Potatoes

These Vegan Crispy Lemon Rosemary Butter Melting Potatoes are soft and tender inside with a crispy edge on the outside and make a delicious side dish for a weeknight or a holiday meal!

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 277kcal

Author: Andrew Bernard

Ingredients

2 lbs yukon gold potatoes, peeled (optional) and sliced 1 in thick
3 tablespoon vegan butter, melted
1 tablespoon olive oil
½ tablespoon fresh rosemary, chopped (+ more fresh sprigs to top)
¾ teaspoon salt
½ teaspoon pepper
¾ cup low-sodium vegetable stock
3 tablespoon lemon juice + zest of lemon
4 cloves garlic, sliced

Instructions

Place oven rack in upper ⅓ of oven. Preheat oven to 500 degrees F.
In a large bowl, add sliced potatoes, melted butter, oil, chopped rosemary, salt and pepper. Toss to coat all the potatoes well.
In a 9x13 metal baking pan, arrange the potatoes in a single layer. Roast, turning once, until browned, about 30 minutes.
*DO NOT USE A GLASS DISH! It may shatter.
Remove dish from oven. Carefully add broth, lemon juice and zest, garlic and 2-3 rosemary sprigs to the pan evenly. Continue roasting until most of the liquid is absorbed and the potatoes are very tender, about 10 to 12 minutes.
Discard sprigs. Top with additional rosemary as a garnish, if desired.

Nutrition