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.