These vegan Parmesan crusted potatoes prove once again that you can never go wrong with cheesy potatoes! Crispy on the outside, fluffy on the inside, and full of cheesy flavour, these will be your new go-to side dish.

Plate of crispy Parmesan-crusted potatoes

Garlic roasted potatoes are delicious, but sometimes you want that potato goodness with some cheesiness added for good measure. That’s when it’s time to break out this Parmesan crusted potatoes recipe! 

This is not just a recipe where the potatoes are sprinkled with Parmesan. Nope, we’ve got an entire crispy, cheesy layer of Parm baked onto each potato for maximum flavour and texture.  These potatoes are totally irresistible and unforgettable!

Parmesan crusted potatoes are super versatile too, great for pairing with all sorts of main dishes. They’re perfect for dinner parties or holidays, but also easy enough that you can make them for a casual weeknight dinner.

Parmesan-crusted potatoes on baking sheet with fork

Why You’ll Love This Parmesan Crusted Potatoes Recipe

  • Savoury nuggets of deliciousness. These Parmesan crusted potatoes are bursting with flavour and contrasting textures, making them an absolute standout as a side dish.
  • Easy to make. So many of the ingredients are kitchen staples you likely have on hand, and the process of making these potatoes couldn’t be simpler.
  • Crowd-pleaser. This dish is guaranteed to be a hit at any gathering, paired with any main dish, and for people of any age. Basically, no matter how you serve these Parmesan crusted potatoes, they will disappear fast!
Overhead view of ingredients for parmesan crusted potatoes with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Vegan Parmesan 
  • Baby potatoes – Cut them in half lengthwise so they have an oblong shape. This maximizes the surface for the cheesy crust.
  • Vegan butter – I love using my homemade vegan butter. 
  • Seasonings – Garlic powder, onion powder, nutritional yeast, red pepper flakes, salt, and pepper. 
  • Fresh parsley – For a bright, herbaceous finish.

What Is the Best Vegan Parmesan for This Recipe?

You want a vegan Parmesan that melts a bit so it sticks to the potatoes, which means a block of cheese that you can grate or store-bought grated Parmesan works best. While I love homemade vegan Parmesan, it doesn’t contain any ingredients that melt, so it won’t form a crust on the potatoes.

How to Make Parmesan Crusted Potatoes

Overhead view of halved potatoes
Vegan parmesan poured onto parchment lined baking sheet
Potatoes in bowl with seasonings
Overhead view of Parmesan-crusted potatoes before baking
  • Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread 1 cup of grated vegan Parmesan over the parchment.
  • Score the potatoes. Use a small sharp knife to score the cut side of the potatoes.
  • Marinate the potatoes. Whisk all of the remaining ingredients in a large bowl. Add the potatoes, toss to coat, and marinate for 30 minutes.
  • Bake. Arrange the potatoes cut side down on the baking sheet and bake for 30-40 minutes, or until the potatoes are fork tender and the Parm is golden brown and crispy.
Overhead view of Parmesan-crusted potatoes on baking sheet

Tips for Success

  • Use potatoes that are similar in size. This ensures that they cook evenly and are all fork-tender at the same time.
  • Line the pan with parchment paper for easy clean-up. Parchment also ensures that the potatoes don’t stick to the pan!
  • Don’t skip the marinade. Letting the potatoes sit in the marinade for at least 30 minutes allows them to absorb lots of delicious flavour.

Variations

  • Use another vegan cheese. Cheddar would be fab for this recipe.
  • Add toppings. Drizzle the finished potatoes with parsley pesto, basil pesto, cashew cream, or another sauce you love with potatoes.
  • Switch up the herbs. Try using fresh rosemary, thyme, or chives instead of parsley for a different flavour profile.
  • Make it spicy. Add more red pepper flakes or even cayenne pepper for some heat. 
Vegan Parmesan-crusted potatoes on plate

Serving Suggestions

For a comforting meal, serve Parmesan crusted potatoes alongside vegan meatloaf, vegan chicken, or lemon pepper tofu. Round out the meal with an easy vegetable side dish like garlic mushrooms or air fryer green beans.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350ºF oven or air fryer for best results, or in the microwave. I don’t recommend freezing this recipe.

Fork piercing Parmesan-crusted potato

More Potato Side Dishes

Enjoy friends! If you make this Parmesan crusted potatoes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Overhead view of vegan Parmesan-crusted potatoes

Parmesan Crusted Potatoes

Servings: 2 servings
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Parmesan crusted potatoes are crispy on the outside, fluffy on the inside, and full of cheesy flavour. These will be your new go-to side dish!
5 (from 4 ratings)
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Ingredients

  • 1 ½ cup finely grated vegan parmesan, divided, 135 grams
  • 1 pound baby potatoes, halved, 454 grams
  • 4 tablespoons vegan butter, melted, 56 grams
  • 2 teaspoons garlic powder, 6 grams
  • 1 teaspoon onion powder, 2.4 grams
  • 2 tablespoons nutritional yeast, 8 grams
  • ¼ cup chopped fresh parsley, 15 grams
  • ¼ teaspoon red pepper flakes, .25 gram
  • 1 teaspoon salt, 6 grams
  • ½ teaspoon pepper, 1 gram

Instructions 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread 1 cup (90 grams) of grated vegan parmesan over the parchment paper in a thin layer. Set aside.
  • Use a small sharp knife to score the cut side of each potato half.
  • In a large mixing bowl, whisk together the vegan butter, garlic powder, onion powder, nutritional yeast, parsley, red pepper flakes, salt, pepper, and the remaining grated vegan parmesan. Toss the potatoes in the sauce and let them sit for 30 minutes.
  • Arrange the potatoes cut side down on the parmesan-coated baking sheet and bake for 30-40 minutes or until the potatoes are fork tender and the parmesan is golden brown and bubbly.

Notes

To store: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350ºF oven or air fryer for best results, or in the microwave. I don’t recommend freezing this recipe.
Calories: 716kcal, Carbohydrates: 49g, Protein: 36g, Fat: 43g, Saturated Fat: 17g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Trans Fat: 4g, Cholesterol: 51mg, Sodium: 2572mg, Potassium: 1278mg, Fiber: 8g, Sugar: 3g, Vitamin A: 1299IU, Vitamin C: 55mg, Calcium: 936mg, Iron: 4mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Side Dish
Author: Jessica Hylton