Quick roast potatoes make a perfect side dish when cooking for people with allergies. Perfectly flavoured with fresh rosemary and sea salt. This simple recipe doesn’t use any butter or dairy, and is gluten free and vegan too. And with a few short cuts, these delicious roast potatoes are ready in as little as 30 minutes.
*Disclosure: This post contains affiliate links. We may be paid a commission if you use these links to make a purchase. As an Amazon Associate we earn from qualifying purchases.
Why we love quick roast potatoes
As much as I love a crunchy, twice or triple cooked, roast potato, they take quite a bit of time to cook. They usually call for a lot of butter, oil or fat too. On the other hand, these quick roast potatoes are just the thing when you are short on time. Or if you are looking for a healthier version.
To get these potatoes on the table quickly, we take a few short cuts. Firstly, we leave the skins on the potatoes so you don’t need to peel them. Secondly, we pre-cook the potatoes in the microwave to get a head start on the cooking time.
As an added bonus you’ll hardly have any dishes to clean up. This recipe only uses a microwave-safe container and roasting dish. Or you can use a baking tray lined with non-stick paper instead of a roasting dish.
Ingredients
You’ll only need a few ingredients to make these allergy-friendly quick roast potatoes:
- 500g (1.1 lb) of small cocktail potatoes, washed
- 1 Tablespoon fresh rosemary (chopped)
- 1 Tablespoon of olive oil
- pinch of sea salt
Method
Preheat your oven to 200C (400F).
Cook cocktail potatoes in a covered microwave safe dish on high for 6 minutes. (Our local supermarket even sells cocktail potatoes in microwave safe packaging – in which case you can pop the bag straight into the microwave!)
Remove the potatoes from the microwave and tip onto a chopping board. Cut each potato in half with a sharp knife. Take care as the potatoes will be very hot. You may need to cut some larger potatoes into 4 pieces to ensure that all the potato pieces are roughly the same size.
Place the potatoes into the baking dish or spread over a baking tray lined with non-stick paper. Add 1 Tablespoon of olive oil and toss to coat. Sprinkle chopped rosemary over the potatoes and season with sea salt.
Place the roasting dish/baking tray in the oven and cook for 25-30 minutes or until the potatoes are golden brown.
Serve with your choice of main dish. Or for a shared side dish, tip the potatoes into a serving bowl and garnish with a sprig of fresh rosemary.
Serves 4. To serve 8, simply double the quantity and use a larger baking dish/tray.
More allergy-friendly recipes
For a side dish of potatoes with something extra to impress your guests, try our quick and easy roast potatoes with olives and tomatoes. Another delicious potato side dish is our vegan Skordalia with garlic. Or for a dish that has not just the vegetables but a whole meal in one pan, you’ll love our easy one pan lemon chicken with potatoes.
Don’t forget to check our recipe page for more dairy free and allergy-friendly recipes for the whole family.
Quick Roast Potatoes in 30 Minutes (Allergy-Friendly)
Equipment
- 1 microwave safe bowl with lid
- 1 small roasting dish or baking tray
- 1 chopping board
- 1 Sharp knife
- measuring spoons
Ingredients
- 500 g (1.1 lb) small cocktail potatoes
- 1 Tablespoon olive oil
- 1 Tablespoon fresh rosemary, chopped
- 1 pinch sea salt
Instructions
- Preheat your oven to 200C (400F).
- Cook cocktail potatoes in a covered microwave safe dish on high for 6 minutes.
- Remove the potatoes from the microwave and tip onto a chopping board. Cut each potato in half with a sharp knife. Take care as the potatoes will be very hot. You may need to cut some larger potatoes into 4 pieces to ensure that all the potato pieces are roughly the same size.
- Place the potatoes into the baking dish or spread over a baking tray lined with non-stick paper. Add 1 Tablespoon of olive oil and toss to coat. Sprinkle chopped rosemary over the potatoes and season with sea salt.
- Place the roasting dish/baking tray in the oven and cook for 25-30 minutes or until the potatoes are golden brown.
- Serve with your choice of main dish. Or for a shared side dish, tip the cooked potatoes into a serving bowl and garnish with a sprig of fresh rosemary.
- Serves 4. To serve 8, simply double the quantity and use a larger baking dish.
