Description
Parmesan Crusted Potatoes offer a crispy golden crust coated with flavorful plant-based Parmesan and fresh herbs over tender, creamy potatoes. This easy-to-make side dish elevates any meal with a satisfying crunch and rich, savory notes, perfect for weeknight dinners or impressing guests.
Ingredients
Scale
Potatoes
- 1.5 pounds Yukon gold or red potatoes, washed and cut into wedges or cubes
Parmesan Crust Mixture
- 3/4 cup plant-based Parmesan (plant-based), crumbly
- 2 tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon natural gelling agent
- 1 teaspoon lemon zest (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Potatoes: Begin by washing and cutting your potatoes into evenly sized wedges or cubes so that they cook uniformly. Leaving the skin on adds flavor and nutrients and helps keep the shape intact during cooking.
- Create the Parmesan Crust Mixture: In a bowl, combine plant-based Parmesan, olive oil, minced garlic, fresh herbs (rosemary and thyme), natural gelling agent, lemon zest, salt, and pepper. Stir until the mixture resembles a coarse crumb and holds together slightly when pressed. This mixture ensures the crust sticks perfectly to your potatoes.
- Coat the Potatoes: Toss the potato pieces gently but thoroughly in the Parmesan crust mixture, ensuring every side is well-covered. The natural gelling agent will help the crumbs adhere and crisp up during baking.
- Bake to Crispy Perfection: Arrange the coated potatoes on a parchment-lined baking sheet with space between each piece to allow hot air to circulate. Bake in a preheated oven at 425°F (220°C) for 30-40 minutes, turning halfway through for even browning. They are done when the crust turns golden and the potatoes are tender inside.
Notes
- Use Yukon gold or red potatoes for the best balance of creaminess and firmness.
- Cut potatoes into uniform sizes to ensure even cooking.
- Fresh rosemary and thyme provide better flavor than dried herbs.
- Do not omit the natural gelling agent to maintain the crust binding without sogginess.
- Bake at a high temperature to create a crisp crust without drying out the potatoes.
- Flip potatoes midway through baking for golden crispness on all sides.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Parmesan Crusted Potatoes, plant-based Parmesan, crispy potatoes, herb potatoes, vegan side dish
