Crispy Plant Based Parmesan Potatoes

Dinner, Lunch, Vegan

My Crispy Plant Based Parmesan Potatoes are delicious and easy to make.  They were made using baby yellow potatoes, vegan parmesan cheese and fresh basil.  I served mine with plant based chicken and fresh roasted string beans.



Crispy Plant Based Parmesan Potatoes

2-3 pounds of white potatoes
1/2 teaspoon of onion powder
1 tablespoon of of Italian seasoning
1/2 teaspoon of smoked paprika
Himalayan salt and pepper
1 cup of vegan Parmesan cheese, grated
2 tablespoons of fresh basil, chopped
2-3 tablespoons of olive oil
Fresh string beans, rinsed and drained, snap off ends
-Prepare oven to 400F degrees.
-Prepare plant based chick’n cutlets according to directions on packaging.
-Rinse and pat dry fresh string beans, then steam the string beans for about 10 minutes. You can also roast them for 15 to 20 minutes with 1 tablespoon of olive oil and a sprinkle of Himalayan salt and paper. Preheat the oven to 350F.
-Prepare a baking sheet with parchment paper, then set aside.
-Rinse potatoes then pat dry. Cut potatoes in half then add to a large bowl.
-Add olive oil and seasoning then half of the Parmesan cheese. Toss to combine to coat potatoes.
-Transfer potatoes to a large baking sheet with parchment paper. Spread them out cut-side down so they are crispy. Roast for 25 to 30 minutes until golden brown then sprinkle the remaining Parmesan cheese over the potatoes. Transfer baking sheet to the oven for 5 minutes until cheese is melted. Remove potatoes from oven then serve with plant based chick’n and fresh string beans. Garnish with chopped basil. Enjoy!

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