Loaded Roast Potatoes

These crispy loaded roast potatoes are topped with herby vegan chicken, shredded mozzarella, and rich vegetarian gravy. This recipe is for everyone whose favourite part of a roast dinner is the roast potatoes. You could say, these are the British version of loaded fries!

How to make loaded roast potatoes

Firstly, you will need to make the gravy. Start by frying the carrots and onions in butter.

Then, add sugar followed by flour, marmite, tomato purée, red wine vinegar, bay leaf, thyme, and vegetable stock. Leave to simmer and thicken whilst you prepare the potatoes.

Secondly, prepare the potatoes. Peel the potatoes. Cut the larger potatoes into 6-8 pieces, and the smaller potatoes into 2-4.

Add to a large pot and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain and return to the pot to steam dry.

While the potatoes cook, set the oven to 220℃/200℃ fan. Add vegetable oil to a roasting dish and heat in the oven.

Replace the lid on the pot and shake the potatoes to fluff them up. Add them to the hot oil and baste them well. Roast for 45-55 minutes, basting again halfway through.

Meanwhile, prepare the chicken. I used Vegetarian Butcher chicken style chunks.

Heat the olive oil in a medium pan and fry the chicken pieces. Season with salt, pepper, thyme, and rosemary. Fry until golden before squeezing over the lemon juice and cooking for a further minute.

Remove the roasted potatoes from the oil with a slotted spoon and tip them onto a baking tray. Top with the chicken pieces and sprinkle over the mozzarella. Bake for 3-5 minutes until the cheese has melted.

Strain the gravy and stir through the soy sauce.

Finally, pour the gravy over the cheesy potatoes and serve!

What to put on loaded roasted potatoes

Here are some more delicious ways to enjoy your loaded roast potatoes:

• Carrots and parsnips – mix things up by adding in roasted parsnips and carrots as well as, or instead of, roast potatoes.
• Cheddar – for a sharper, nuttier flavour you can replace the mozzarella with grated Cheddar cheese.
• Greens – add some greenery to your potatoes with some sautéed cavolo nero, peas, or Brussel sprouts.
• Stuffing – add some extra flavour to your potatoes by adding some sage and onion stuffing balls.

Similar recipes

If you liked this recipe, you might also like these:

• Vegetarian Yorkshire pudding wraps
• Giant filled vegetarian Yorkshire pudding
• Animal-style loaded fries
• Korean kimchi loaded fries

Loaded roast potatoes

5 from 1 vote

Crispy loaded roast potatoes topped with herby vegan chicken, mozzarella, and rich vegetarian gravy.

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Servings: 2

Course: Appetizer

Cuisine: British

Calories: 882

Ingredients Method

Ingredients

  

• 800g/1¾lb potatoes
• 5 tbsp veg oil
• 160g/5½oz vegan chicken I used Vegetarian Butcher
• 2 tsp olive oil
• ½ tsp dried thyme
• 1 sprig rosemary chopped
• ¼ tsp sea salt
• ¼ tsp freshly ground black pepper
• 1 tsp lemon juice
• 1 cup shredded mozzarella

Gravy

• 15g/½oz butter
• 1 onion diced
• 1 carrot diced
• 1 tsp sugar
• 15g/½oz plain flour
• ½ tsp marmite
• 1 tsp tomato purée
• 2 tsp red wine vinegar
• 1 bay leaf
• ½ tsp dried thyme
• 3 cups vegetable stock
• ½ tsp soy sauce

Method

 

1. Start by preparing the gravy. Melt the butter in a medium sauce pan over a medium heat. Add the carrots and onion and fry for 10 minutes, stirring often.
2. Add the sugar and fry for a further 2 minutes.
3. Add the flour, marmite, tomato purée, red wine vinegar, bay leaf, and thyme. Stir for 1 minute to cook the flour.
4. Pour in the stock and stir to combine everything. Lower the heat and let the gravy simmer gently whilst you prepare the rest of the ingredients.
5. Heat the oven to 220℃/200℃ (430℉/390℉). Into a large roasting dish add 5 tbsp of vegetable oil.
6. Peel and slice the potatoes. For larger potatoes slice into 6-8 chunks, for smaller potatoes, slice into 2-4 chunks. Add to a large pot and cover with cold water. Bring to the boil and simmer for 5 minutes. Drain and allow to steam dry in the pot.
7. Whilst the potatoes are boiling, place the roasting dish into the oven.
8. Replace the lid on the pot and shake the potatoes to fluff the up. Remove the hot oil from the oven and add the potatoes. Use a metal spoon to baste the potatoes so they are all covered in oil. Roast for 45-55 minutes, or until golden brown. Baste again halfway through.
9. Whilst the potatoes cook, prepare the chicken.
10. Heat the olive oil over a medium heat in a medium frying pan. Add the chicken and season with the rosemary, salt, thyme and pepper.
11. Fry until starting to turn golden, flipping the pieces often. Squeeze over the lemon juice and cook for a further minute. Remove from the heat and set aside.
12. Once the potatoes are cooked carefully remove them from the oil with a slotted spoon and place onto a baking tray. If you like, you can season them with a sprinkle of sea salt. Move the potatoes so they are close together in one single layer. Top with the chicken pieces and sprinkle over the cheese. Return to the oven until the cheese has melted, around 3-5 minutes.
13. Meanwhile, strain the gravy with a seive and discard the veg. Stir in the soy sauce.
14. Serve the cheesy potatoes drizzled in plenty of gravy!