Potatoes. The elite vegetable, in my humble opinion. I can eat potatoes in just about any way and thoroughly enjoy them. Mashed potatoes, potato salad, hash, french fries, deviled eggs made from potatoes (recipe coming soon), you name it and I’ve probably made it, ate it, and enjoyed it.

When I saw the viral Parmesan-crusted potatoes on TikTok, I had to make a plant-based version. I couldn’t just stop at plant-based, though; I needed some more me in the seasoning, so I decided some ranch seasoning would be delicious, and I wasn’t wrong. The best part about this recipe is how the ranch seasoning blend (recipe coming soon) kisses the Parmesan-crusted potatoes. DIVINE!

Something told me this flavor pallet would pair well with Deep-Fried Cauliflower Steak and Refreshing Strawberry-Feta Salad, and I was correct. These three dishes complemented each other perfectly; it’s like they were made for each other (well, they kinda were). 

So, I introduce my plant-based and vegan-friendly Parmesan-ranch crusted potatoes without further ado. This recipe can be made free from coconut, dairy, gluten, grain, nuts, and soy, and with one minor swap, it can be whole-food plant-based, too (see recipe notes for details). It makes approximately four servings, takes about five minutes to prepare, and requires 25 minutes of additional cook time.

INGREDIENTS

• 4 tbsp. plant-based butter or oil
• 3 cloves garlic (finely grated or 1 1/2 tsp. garlic powder)
• 4 tbsp. ranch seasoning (I make homemade ranch seasoning blend; recipe coming soon)
• 4 potatoes
• 1/2 cup plant-based Parmesan cheese (finely grated)

INSTRUCTIONS

1. Preheat the oven to 425ºF and add butter to a frying pan over medium-high heat.
2. When the butter has completely melted, add the minced garlic and ranch seasoning to the pan. Cook for one to two minutes, then remove from heat.
3. Next, wash your potatoes and cut them in half before scoring the cut side of the potatoes by creating little square or diamond-shaped shallow and equally spaced cuts vertically and horizontally (ensure not to cut too deep, or the potatoes will fall apart). This process ensures the flavor seeps into the potato and does not just remain on the surface.
4. Pour 3/4 of the melted butter mixture into the bottom of a baking dish, then add the parmesan cheese and stir to create a paste that will crust the potatoes as it cooks.
5. Place the potatoes in the pan, cut side down, and top the potatoes with the remaining seasoned butter mixture before baking for 25 minutes.

NOTES

• If you wish to omit the butter, swap 1:1 with vegetable broth (I haven’t tried this method, so if you do, let us know how it goes).

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Parmesan & Ranch Crusted Potatoes

This is a plant-based and vegan-friendly take on Parmesan-ranch crusted potatoes. It can be made free from coconut, dairy, gluten, grain, nuts, and soy, and with one minor swap, it can be whole-food plant-based, too. This recipe makes approximately four servings, takes about five minutes to prepare, and requires 25 minutes of additional cook time.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings 4

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 4 tbsp. plant-based butter or oil
• 3 cloves garlic (finely grated or 1 ½ tsp. garlic powder)
• 4 tbsp. ranch seasoning (I make homemade ranch seasoning blend; recipe coming soon)
• 4 potatoes
• 1/2 cup plant-based Parmesan cheese (finely grated)

Get Recipe Ingredients

Instructions

• Preheat the oven to 425ºF and add butter to a frying pan over medium-high heat.
• When the butter has completely melted, add the minced garlic and ranch seasoning to the pan. Cook for one to two minutes, then remove from heat.
• Next, wash your potatoes and cut them in half before scoring the cut side of the potatoes by creating little square or diamond-shaped shallow and equally spaced cuts vertically and horizontally (ensure not to cut too deep, or the potatoes will fall apart). This process ensures the flavor seeps into the potato and does not just remain on the surface.
• Pour 3/4 of the melted butter mixture into the bottom of a baking dish, then add the parmesan cheese and stir to create a paste that will crust the potatoes as it cooks.
• Place the potatoes in the pan, cut side down, and top the potatoes with the remaining seasoned butter mixture before baking for 25 minutes.

Notes

• If you wish to omit the butter, swap 1:1 with vegetable broth (I haven’t tried this method, so if you do, let us know how it goes).

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