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.
Servings
Ingredients
- 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)
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).
