Roasted Potatoes with Peas

by Edward Daniel
Caption of Roasted Potatoes with Peas. Image by Edward Daniel (c).

Roasted Potatoes with Peas is another of my simple dishes. I cook the potatoes in a rosemary sauce before garnishing with fresh peas and dill. It is a humble appetising side dish that stands out.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Roasted Potatoes with Peas. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For the potatoes
  • 1kg potatoes
  • 50g oats
  • 150ml filtered water
  • 30g olive oil
  • Few sprigs of rosemary
  • Pinch of salt
  • 200g peas in a pod
  • Few sprigs of dill


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Blitz the oats, water, oil, rosemary and salt in a blender. Place into a mixing bowl.
  3. Remove the skin of the potatoes and slice with a mandolin. Cut into small chunks. Place into the rosemary mixture.
  4. Roughly layer the potatoes into a large baking tray and roast in the oven for about an hour.
  5. De-pod the peas.
  6. Place the potatoes into a serving dish and sprinkle on the dill and garnish with the peas.
  7. Serve.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.