This is the best Vegan Cornbread! It’s only 15 minutes of prep time and is simple, moist and fluffy, with a hint of traditional sweetness. It’s a great buttery side dish for your Thanksgiving table! Serve with some vegan butter or as a side to some chili or soup .
This year I’ve spent a lot of time ensuring that when you visit Jessica in the Kitchen, you find way more easy, simple & delicious “ b a sics ”. The classics that you know and love, veganised. This vegan cornbread is a great example of that.
I wanted that quintessential soft, fluffy and buttery cornbread that had the perfect texture to soak up some extra vegan butter or gravy . The kind that you could just place at the thanksgiving table and no one would question it, just focus on how delicious it is. That’s this!
Notes on the Ingredients
- vegan milk – any kind will do, but I do highly recommend soy milk or oat milk. The flavours are neutral and curdle beautifully for a great buttermilk for this.
- apple cider vinegar or white vinegar – necessary to curdle the milk, and gives this that incredible buttermilk flavour
- fine-grain cornmeal – most cornmeal you find will be fine-grain so no need to worry about this, just ensure it isn’t coarse essentially for the best texture.
- flour – you can use all purpose or gluten free – I specify in the recipe!
- egg replacer (I use Bob’s Red Mill) – I highly recommend the Bob’s Red Mill egg replacer for this for the closest texture. Although flax egg also works perfectly – I’ve used both!
- oil/vegan butter – the choice is yours. Vegan butter (homemade or storebought) will give you the perfect buttery flavour; oil will give you an incredible moistness (it’s also moist with butter) and is great if you can’t find vegan butter where you live.
- sugar and maple syrup – this adds a hint of sweetness I adore in cornbread. I don’t recommend leaving it out because it also adds to texture and moistness.
How to Make Vegan Cornbread
Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix.
In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly.
In a large bowl, mix all the dry ingredients together. Set aside.
Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. Bake for 23-25 minutes, until a toothpick, comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool.
Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy!
- Don’t over mix the batter. You want to mix it until just combined, to ensure the fluffiest cornbread. Overmixing can make the flour tough.
- This isn’t the recipe to try and use less oil or flour or sugar in. That will affect the end texture!
- If you’re looking for something made for less oil, try my cornbread muffins (which you can bake into a square).
- Can you make this vegan cornbread gluten-free? Yes! Just sub in gluten-free flour by the weight !
- You can dress up this cornbread in so many different ways! You can add cheese, jalapeños, vegan meat pieces, jam and so much more!
I’ve already shared cornbread muffins , a cheesy cornbread skillet & even a cornbread stuffing . But there’s nothing like good old fashioned cornbread.
More Thanksgiving Side Dish Recipes
- Green Bean Casserole
- Cranberry Sauce
- Mashed Potatoes
Ingredients
- 1 1/4 cups vegan milk , any kind will do
- 2 teaspoons apple cider vinegar , or white vinegar
- 1 1/4 cups fine-grain cornmeal , (150g)
- 1 cup all-purpose flour , (148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar
- 1 vegan egg substitute , (I use Bob’s Red Mill) or flax egg
- 1/4 cup vegan butter , melted (44g) or oil (highly recommend vegan butter for flavour)
- 3 tablespoons maple syrup , (69g)
Instructions
- Preheat oven to 400°F/200°C. Lightly grease an 8×8 square baking pan with oil or spray with baking spray. Set aside.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the cane sugar) together. Set aside.
- In the same container as the milk mixture (just to avoid using extra containers), add all the other wet ingredients (egg replacer, melted vegan butter, maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
- Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!
Notes
This is the best Vegan Cornbread! It’s only 15 minutes of prep time and is simple, moist and fluffy, with a hint of traditional sweetness. It’s a great buttery side dish for your Thanksgiving table! Serve with some vegan butter or as a side to some chili or soup .
This year I’ve spent a lot of time ensuring that when you visit Jessica in the Kitchen, you find way more easy, simple & delicious “ b a sics ”. The classics that you know and love, veganised. This vegan cornbread is a great example of that.
I wanted that quintessential soft, fluffy and buttery cornbread that had the perfect texture to soak up some extra vegan butter or gravy . The kind that you could just place at the thanksgiving table and no one would question it, just focus on how delicious it is. That’s this!
Notes on the Ingredients
- vegan milk – any kind will do, but I do highly recommend soy milk or oat milk. The flavours are neutral and curdle beautifully for a great buttermilk for this.
- apple cider vinegar or white vinegar – necessary to curdle the milk, and gives this that incredible buttermilk flavour
- fine-grain cornmeal – most cornmeal you find will be fine-grain so no need to worry about this, just ensure it isn’t coarse essentially for the best texture.
- flour – you can use all purpose or gluten free – I specify in the recipe!
- egg replacer (I use Bob’s Red Mill) – I highly recommend the Bob’s Red Mill egg replacer for this for the closest texture. Although flax egg also works perfectly – I’ve used both!
- oil/vegan butter – the choice is yours. Vegan butter (homemade or storebought) will give you the perfect buttery flavour; oil will give you an incredible moistness (it’s also moist with butter) and is great if you can’t find vegan butter where you live.
- sugar and maple syrup – this adds a hint of sweetness I adore in cornbread. I don’t recommend leaving it out because it also adds to texture and moistness.
How to Make Vegan Cornbread
Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix.
In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly.
In a large bowl, mix all the dry ingredients together. Set aside.
Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. Bake for 23-25 minutes, until a toothpick, comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool.
Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy!
- Don’t over mix the batter. You want to mix it until just combined, to ensure the fluffiest cornbread. Overmixing can make the flour tough.
- This isn’t the recipe to try and use less oil or flour or sugar in. That will affect the end texture!
- If you’re looking for something made for less oil, try my cornbread muffins (which you can bake into a square).
- Can you make this vegan cornbread gluten-free? Yes! Just sub in gluten-free flour by the weight !
- You can dress up this cornbread in so many different ways! You can add cheese, jalapeños, vegan meat pieces, jam and so much more!
I’ve already shared cornbread muffins , a cheesy cornbread skillet & even a cornbread stuffing . But there’s nothing like good old fashioned cornbread.
More Thanksgiving Side Dish Recipes
- Green Bean Casserole
- Cranberry Sauce
- Mashed Potatoes
Ingredients
- 1 1/4 cups vegan milk , any kind will do
- 2 teaspoons apple cider vinegar , or white vinegar
- 1 1/4 cups fine-grain cornmeal , (150g)
- 1 cup all-purpose flour , (148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar
- 1 vegan egg substitute , (I use Bob’s Red Mill) or flax egg
- 1/4 cup vegan butter , melted (44g) or oil (highly recommend vegan butter for flavour)
- 3 tablespoons maple syrup , (69g)
Instructions
- Preheat oven to 400°F/200°C. Lightly grease an 8×8 square baking pan with oil or spray with baking spray. Set aside.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the cane sugar) together. Set aside.
- In the same container as the milk mixture (just to avoid using extra containers), add all the other wet ingredients (egg replacer, melted vegan butter, maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
- Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!
Notes
This is the best Vegan Cornbread! It’s only 15 minutes of prep time and is simple, moist and fluffy, with a hint of traditional sweetness. It’s a great buttery side dish for your Thanksgiving table! Serve with some vegan butter or as a side to some chili or soup .
This year I’ve spent a lot of time ensuring that when you visit Jessica in the Kitchen, you find way more easy, simple & delicious “ b a sics ”. The classics that you know and love, veganised. This vegan cornbread is a great example of that.
I wanted that quintessential soft, fluffy and buttery cornbread that had the perfect texture to soak up some extra vegan butter or gravy . The kind that you could just place at the thanksgiving table and no one would question it, just focus on how delicious it is. That’s this!
Notes on the Ingredients
- vegan milk – any kind will do, but I do highly recommend soy milk or oat milk. The flavours are neutral and curdle beautifully for a great buttermilk for this.
- apple cider vinegar or white vinegar – necessary to curdle the milk, and gives this that incredible buttermilk flavour
- fine-grain cornmeal – most cornmeal you find will be fine-grain so no need to worry about this, just ensure it isn’t coarse essentially for the best texture.
- flour – you can use all purpose or gluten free – I specify in the recipe!
- egg replacer (I use Bob’s Red Mill) – I highly recommend the Bob’s Red Mill egg replacer for this for the closest texture. Although flax egg also works perfectly – I’ve used both!
- oil/vegan butter – the choice is yours. Vegan butter (homemade or storebought) will give you the perfect buttery flavour; oil will give you an incredible moistness (it’s also moist with butter) and is great if you can’t find vegan butter where you live.
- sugar and maple syrup – this adds a hint of sweetness I adore in cornbread. I don’t recommend leaving it out because it also adds to texture and moistness.
How to Make Vegan Cornbread
Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix.
In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly.
In a large bowl, mix all the dry ingredients together. Set aside.
Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. Bake for 23-25 minutes, until a toothpick, comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool.
Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy!
- Don’t over mix the batter. You want to mix it until just combined, to ensure the fluffiest cornbread. Overmixing can make the flour tough.
- This isn’t the recipe to try and use less oil or flour or sugar in. That will affect the end texture!
- If you’re looking for something made for less oil, try my cornbread muffins (which you can bake into a square).
- Can you make this vegan cornbread gluten-free? Yes! Just sub in gluten-free flour by the weight !
- You can dress up this cornbread in so many different ways! You can add cheese, jalapeños, vegan meat pieces, jam and so much more!
I’ve already shared cornbread muffins , a cheesy cornbread skillet & even a cornbread stuffing . But there’s nothing like good old fashioned cornbread.
More Thanksgiving Side Dish Recipes
- Green Bean Casserole
- Cranberry Sauce
- Mashed Potatoes
Ingredients
- 1 1/4 cups vegan milk , any kind will do
- 2 teaspoons apple cider vinegar , or white vinegar
- 1 1/4 cups fine-grain cornmeal , (150g)
- 1 cup all-purpose flour , (148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar
- 1 vegan egg substitute , (I use Bob’s Red Mill) or flax egg
- 1/4 cup vegan butter , melted (44g) or oil (highly recommend vegan butter for flavour)
- 3 tablespoons maple syrup , (69g)
Instructions
- Preheat oven to 400°F/200°C. Lightly grease an 8×8 square baking pan with oil or spray with baking spray. Set aside.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the cane sugar) together. Set aside.
- In the same container as the milk mixture (just to avoid using extra containers), add all the other wet ingredients (egg replacer, melted vegan butter, maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
- Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!
Notes
This is the best Vegan Cornbread! It’s only 15 minutes of prep time and is simple, moist and fluffy, with a hint of traditional sweetness. It’s a great buttery side dish for your Thanksgiving table! Serve with some vegan butter or as a side to some chili or soup .
This year I’ve spent a lot of time ensuring that when you visit Jessica in the Kitchen, you find way more easy, simple & delicious “ b a sics ”. The classics that you know and love, veganised. This vegan cornbread is a great example of that.
I wanted that quintessential soft, fluffy and buttery cornbread that had the perfect texture to soak up some extra vegan butter or gravy . The kind that you could just place at the thanksgiving table and no one would question it, just focus on how delicious it is. That’s this!
Notes on the Ingredients
- vegan milk – any kind will do, but I do highly recommend soy milk or oat milk. The flavours are neutral and curdle beautifully for a great buttermilk for this.
- apple cider vinegar or white vinegar – necessary to curdle the milk, and gives this that incredible buttermilk flavour
- fine-grain cornmeal – most cornmeal you find will be fine-grain so no need to worry about this, just ensure it isn’t coarse essentially for the best texture.
- flour – you can use all purpose or gluten free – I specify in the recipe!
- egg replacer (I use Bob’s Red Mill) – I highly recommend the Bob’s Red Mill egg replacer for this for the closest texture. Although flax egg also works perfectly – I’ve used both!
- oil/vegan butter – the choice is yours. Vegan butter (homemade or storebought) will give you the perfect buttery flavour; oil will give you an incredible moistness (it’s also moist with butter) and is great if you can’t find vegan butter where you live.
- sugar and maple syrup – this adds a hint of sweetness I adore in cornbread. I don’t recommend leaving it out because it also adds to texture and moistness.
How to Make Vegan Cornbread
Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix.
In the same container as the milk mixture (just to avoid using extra containers), mix all the wet ingredients together slowly to incorporate, then a bit quicker to mix together properly.
In a large bowl, mix all the dry ingredients together. Set aside.
Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
Pour the batter into the pan, and using a spatula, smooth down the top into an even layer. Bake for 23-25 minutes, until a toothpick, comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool.
Slice into 9 or 12 slices, serve with vegan butter or maple syrup and enjoy!
- Don’t over mix the batter. You want to mix it until just combined, to ensure the fluffiest cornbread. Overmixing can make the flour tough.
- This isn’t the recipe to try and use less oil or flour or sugar in. That will affect the end texture!
- If you’re looking for something made for less oil, try my cornbread muffins (which you can bake into a square).
- Can you make this vegan cornbread gluten-free? Yes! Just sub in gluten-free flour by the weight !
- You can dress up this cornbread in so many different ways! You can add cheese, jalapeños, vegan meat pieces, jam and so much more!
I’ve already shared cornbread muffins , a cheesy cornbread skillet & even a cornbread stuffing . But there’s nothing like good old fashioned cornbread.
More Thanksgiving Side Dish Recipes
- Green Bean Casserole
- Cranberry Sauce
- Mashed Potatoes
Ingredients
- 1 1/4 cups vegan milk , any kind will do
- 2 teaspoons apple cider vinegar , or white vinegar
- 1 1/4 cups fine-grain cornmeal , (150g)
- 1 cup all-purpose flour , (148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar
- 1 vegan egg substitute , (I use Bob’s Red Mill) or flax egg
- 1/4 cup vegan butter , melted (44g) or oil (highly recommend vegan butter for flavour)
- 3 tablespoons maple syrup , (69g)
Instructions
- Preheat oven to 400°F/200°C. Lightly grease an 8×8 square baking pan with oil or spray with baking spray. Set aside.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the cane sugar) together. Set aside.
- In the same container as the milk mixture (just to avoid using extra containers), add all the other wet ingredients (egg replacer, melted vegan butter, maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
- Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!
Notes
Vegan Cornbread Recipe (The BEST!)
Ingredients
- 1 1/4 cups vegan milk any kind will do
- 2 teaspoons apple cider vinegar or white vinegar
- 1 1/4 cups fine-grain cornmeal (150g)
- 1 cup all-purpose flour (148g) or gluten free baking mix (I used Bob’s Red Mill All Purpose Gluten Free Flour Mix)
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 3 tablespoons cane sugar or coconut sugar or organic brown sugar
- 1 vegan egg substitute (I use Bob’s Red Mill) or flax egg
- 1/4 cup vegan butter melted (44g) or oil (highly recommend vegan butter for flavour)
- 3 tablespoons maple syrup (69g)
Instructions
- Preheat oven to 400°F/200°C. Lightly grease an 8x8 square baking pan with oil or spray with baking spray. Set aside.
- Mix the vegan milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk mix. In a large bowl, mix all the dry ingredients (cornmeal, flour, baking soda, baking powder, sea salt and the cane sugar) together. Set aside.
- In the same container as the milk mixture (just to avoid using extra containers), add all the other wet ingredients (egg replacer, melted vegan butter, maple syrup) together slowly to incorporate, then a bit quicker to mix together properly. Pour the wet ingredients into the dry and mix until fully combined & smooth. The batter should be thick but pourable.
- Pour the batter into the pan, and using a spatula, smooth down the top into an even layer.
- Bake for 23-25 minutes, until a toothpick comes out clean. Move the pan to a wire rack and allow to cool for at least 10 minutes, preferably until cool. Slice into 9 or 12 slices, serve with vegan butter or maple syrup (or both) and enjoy!
Video
Notes
Nutrition
Vegan Cornbread Recipe (The BEST!) https://jessicainthekitchen.com/the-best-vegan-cornbread/ November 13, 2020
These garlic roasted potatoes are crispy, buttery and incredibly tasty! They make a quick and easy last-minute side dish, and I include tips for the best possible texture.
Try these garlic roasted potatoes on for size this holiday season. Hear me out: they’re golden and crispy, buttery, easy, you can double the recipe, and they’re SO DELICIOUS. This is a side dish that I’ve been making for years and it goes so incredibly well with just about anything!
Why You’ll Love These Garlic Roasted Potatoes
- THE potatoes for garlic lovers . If there’s no such thing as too much garlic for you, then you’re going to flip for these garlicky roasted potatoes. There’s plenty of garlic flavour in every bite!
- Crispy outside, tender inside . These roasted garlic potatoes have the best combination of textures, with a crisp and browned exterior and fluffy insides. Totally delicious!
- Easy to make . This is the perfect side dish for a busy weeknight. Get the garlic roasted potatoes started, pop them in the oven, and then work on your main dish. (Maybe this vegan chicken ?)
Notes on the Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Potatoes – I recommend russet or Yukon gold potatoes. You don’t need to peel the skins—just scrub them thoroughly and pat them dry.
- Garlic – Ensure you’re chopping your garlic in large pieces to help prevent burning. It’s okay if they’re crispy—they still taste incredible.
- Vegan butter & olive oil – You can use any oil you want, but I highly recommend using the vegan butter too! It adds a delicious flavour.
- Thyme – Fresh thyme makes these garlicky roasted potatoes pop. Rosemary would also be delicious, or add chopped parsley after the potatoes are done cooking.
How to Make Garlic Roasted Potatoes
Prep the potatoes.
- Prep . Chop all your ingredients. Be sure to cut your garlic into large pieces.
- Season . In a bowl, toss the potato pieces with the olive oil, salt, ground black pepper and garlic.
- Arrange on baking sheet . Pour everything onto a baking sheet lined with parchment paper or a silicone mat and sprinkle the thyme on top. Don’t overcrowd the pan.
- Bake . Pour the melted butter over the potatoes. Bake for 30-35 minutes, stirring midway, until potatoes are golden brown.
- Finish . Serve your roasted garlic potatoes immediately and enjoy!
Tips for Success
- Use any potatoes you like . The best kind of potatoes for roasting are pretty much any kind. My favourites are russet and Yukon. Sometimes we even use sweet potatoes and they’re equally delicious. I mean, you can’t ever go wrong with potato recipes, am I right?
- Don’t peel the potatoes . Leaving the skins on will give you incredibly crispy garlic roasted potatoes.
- Make them even crispier . For even more crispy texture, you can soak the cut pieces in cold water for up to 30 minutes before patting dry to help remove any excess starch.
- Put your own spin on the recipe . You can customise these to your liking! Add some paprika, some vegan Parmesan , some different herbs—the options are endless!
What to Serve With Garlicky Roasted Potatoes
You can serve these roasted garlic potatoes with any main dishes, like my vegan chicken nuggets or marinated tofu . You can also serve them with a breakfast like this tofu scramble !
How to Store Leftovers
Refrigerate leftover garlic roasted potatoes in an airtight container for up to 4 days. Reheat in a 400ºF oven, in the air fryer , or in the microwave. I don’t recommend freezing this dish; homemade potato recipes tend to have a mealy texture when they’re frozen.
More Cozy Potato Recipes
- Garlic Mashed Potatoes
- Loaded Potato Salad
- Duchess Potatoes
- Parmesan Crusted Potatoes
- Air Fryer Smashed Potatoes
Ingredients
- 24 ounces potatoes , washed and cut into 1 inch cubes (leave skins on)
- 3 tablespoons olive oil , or any oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 3 cloves garlic , largely chopped
- 2 whole sprigs of thyme , stems removed
- 1 tablespoon vegan butter , melted
Instructions
- Preheat oven to 450°F/230°C.
- Chop all your ingredients. Be sure to chop your garlic in large pieces.
- In a bowl, add your potato pieces. Add in the olive oil, then add in salt, ground black pepper and garlic.
- Hold on to the bowl and hand toss the ingredients in the bowl together to coat, then lightly using a wooden spoon, mix all the ingredients together.
- Pour everything on to a cookie sheet lined with parchment paper or a silicone mat and sprinkle the thyme on top. Don’t overcrowd the cookie sheet.
- Pour the melted butter over the potatoes.
- Bake for 30-35 minutes, stirring midway, until potatoes are golden brown.
- Serve immediately and enjoy!
Notes
- My favourite kind of potatoes for roasting would be russet potatoes and Yukon gold. You can use any kind though, even sweet potatoes!
- Leaving the skins on will give you an incredibly crispy exterior. Don’t peel them off.
- Remember not to cut the garlic pieces too large; else you’ll end up burning them.
- Don’t skip that vegan butter hit at the end. It really brings together a divine flavour and tastes incredible!
- You can customise these to your liking! Add some paprika, some vegan Parmesan, some different herbs – the options are endless!
- To store : Refrigerate leftover garlic roasted potatoes in an airtight container for up to 4 days. Reheat in a 400ºF oven, in the air fryer, or in the microwave. I don’t recommend freezing this dish; homemade potato recipes tend to have a mealy texture when they’re frozen.
