These vegan garlic rosemary potatoes are easy to make but full of flavor. Without any added butter or milk, they are sure to please everyone at the table, as they are vegan, gluten free, and DELICIOUS!
Monday seriously snuck up on me. Does anyone else think that the closer we get to the holidays, the faster the days go by. Maybe it’s how early it gets dark but I swear the days just rush by. The only positive for how cold it’s been this weekend is that I spent most of the time close to the warm oven baking or cooking, which is the perfect weekend in my book. Dave and I got on an interesting subject while we were in the kitchen making pancakes this morning. What do vegetarians eat for Thanksgiving?
The simple answer: Potatoes, Pie and if we are lucky the green bean casserole! I started thinking though, what do vegans eat for Thanksgiving and how do you make sure you have things at your table to accommodate everyone’s dietary restrictions? I am going to write more about this in my Thinking Out Loud post on Thursday.
Until then, let’s talk about something that EVERYONE can enjoy shall we. Garlic and rosemary potatoes, simply prepared with salt and olive oil. Sounds too easy right? Well this recipe will ensure that you don’t have to deal with getting the lumps out of your potatoes or the potatoes getting sticky and gross. EEEWW nothing is worse than the potatoes that turn into glue. I shudder just thinking about that. What a deal breaker.
So that is why I make these potatoes for most of my get togethers. They are not fussy, don’t require a lot of attention and are ready in 20 minutes. You can literally have your kids make these once they are drained if you chop the garlic and rosemary for them. They are that easy.
- 1 lb. red potatoes, rinsed and quartered
- 1½ tsp. salt, divided
- ¼ tsp. cracked black pepper
- 1 clove garlic
- 1 tsp rosemary, finely chopped and measured after chopped
- 1½ tbs. olive oil
- Add potatoes to a large pot and cover in cold water. Add 1 tsp. salt.
- Cook potatoes over medium high heat, covered until water is boiling. Cook an additional 6-10 minutes until fork tender (you can easily stick a fork through the potato without much resistance)
- Drain the potatoes and add back to pot you cooked them in.
- Add ½ tsp. salt immediately. Stir. Add remaining ingredients and stir until all coated with rosemary and olive oil. Taste for seasoning.
- Serve immediately or at room temperature.
- This can be easily be doubled or tripled.
What About You?
- Do you have any vegans or vegetarians coming for thanksgiving dinner?
- Do you have a go to dish that you like bringing to get togethers?
It was COLD this weekend! I loved the opportunity to get in the kitchen and bake though. My mother is a vegetarian, but pretty much just eats the sides and such at holidays. Have a great Monday!
Lauren that is pretty much what I would do as well – that’s where the good stuff is anyway 🙂 I saw you did some baking this weekend – those muffins look delish! It’s rainy and gross here today so thanks for the kind words – I’m going to need them to stay motivated 🙂 Have a great day!
So I am not a potato person… but the rosemary and garlic have me. These sound amazing!
I normally don’t love potatoes either but the garlic and rosemary just take me somewhere heavenly! I bet this would be amazing in cauliflower mash as well! Have a great day and thanks for stopping by!
Agreed on both accounts! This looks like an awesome comfort food – I would definitely not be complaining =)
No vegans or vegetarians. I’m lactose and gluten intolerant. So I usually don’t eat much at Thanksgiving, which honestly doesn’t bother. I’m one of those “odd” people who actually doesn’t care for the food much at holidays. My family doesn’t make anything I would eat at the holidays, but my boyfriend’s family does, so we usually eat dinner at his house haha. And I usually bring dessert, but this year, I’m thinking about bringing some hummus and veggies, and a big salad. Trying to rub my healthy eating off on others 😉
Chelsea I love this! My step dad was vegan for 2 years and I am mostly vegetarian (but I eat fish) and we all have gluten issues. Needless to say we have had to get pretty creative in the kitchen! Healthy dishes does not have to mean boring or bland! I hope your salad knocks their socks off 🙂 Have a great day and thanks for stopping by!
These look similar to the potatoes we often make in the oven, but we add TONS of butter and garlic, ha. I should healthy ours up a bit I suppose 🙂 This was a good reminder that tasty doesn’t have to be unhealthy!
These look delicious!!
Yes but only a couple vegetarians. I get to make the cranberries and a dessert.
Thanks for linking up this one too! I just saw that you added our badge so thanks and pl disregard the other comment I made! It’s Monday 🙂
Yum! I love red potatoes, but haven’t had them in ages! I’ll definitely have to make this recipe soon!!
yum yum! Love garlic taters! such a comfort food! 🙂
Phew-I’m glad that I’m not the only one who feels like time has been slipping through my fingers as of late! The holidays are definitely my busiest time of year, so that’s probably why. I used to think that all veg-heads made a big ol’ batch of Tofurky, but after becoming one I soon realized that this is not often the case. So endless sides and salad it is! These potatoes seem like a delicious and flavorful addition. Thank you for sharing:-)
You are on fire! Another delicious recipe, and these would be perfect for a thanksgiving dinner….or any other time! Steve LOVES potatoes, so he will love these! Thanks so much! I will pin it now 🙂
Tina these sound perfect for your hubby! They are super easy which is always a plus in my book! Thanks for stopping by and co-hosting meatless Monday!
These potatoes are gorgeous!!! Perfect for anyone… vegan or not! Thanks for sharing.
Julie thank you! They are pretty darn good 🙂