Garlic Potatoes with Vegan Parmesan
This is a recipe I grew up loving, only now it’s veganized :) Delicious roasted garlicky cheesy potatoes - such a great side dish. We usually serve it with cooked green beans, making a simple nutritious meal.
INGREDIENTS:
Amounts are approximate. Adjust as you’re making the recipe, and you’ll be able to judge how much you need of each ingredient. It also comes down to preference. The images above help give you an idea of what it should look like.
4 med-large potatoes
4 - 6 cloves fresh garlic, chopped small
2 - 4 tbsp melted vegan butter
1/4 - 1/2 cup vegan parmesan
A good sprinkle of salt & pepper
A good sprinkle of parsley (optional)
METHOD:
1 - Wash and cut potatoes into 1/2 inch thick flat round pieces (or half moon shapes if using large potatoes) Place in a bowl with cold water. Peel potatoes if you wish. We prefer to use organic potatoes as they are on the dirty dozen list of most contaminated veggies. If you can’t use organic potatoes, we’d recommend that you peel them.
2 - Chop up the garlic and set aside. Melt the vegan butter. Heat oven to 375° F.
3 - Lightly stir the potatoes and drain the water to remove some starch. Place potatoes flat, in a single layer, on a baking sheet. Brush the melted vegan butter over the potatoes, coating each one.
4 - Sprinkle chopped garlic over potatoes, ensuring each potato has some garlic on it.
5 - Top with vegan parmesan, covering each potato. Add salt, pepper and parsley. Bake for 25 minutes. This is usually perfect in my oven, but I always stick a knife in the potatoes to make sure they are fully cooked before removing from the oven. You may want to leave them in a bit longer for a more crispy version. Use a flipper utensil to serve, enjoy!
Makes: 4 side dish servings
Prep time: 15 minutes
Cook time: 25 minutes
Store leftovers: Air-tight container, in the fridge
Lasts: 3 - 4 days
