These vegan Parmesan crusted potatoes prove once again that you can never go wrong with cheesy potatoes! Crispy on the outside, fluffy on the inside, and full of cheesy flavour, these will be your new go-to side dish.
Garlic roasted potatoes are delicious, but sometimes you want that potato goodness with some cheesiness added for good measure. That’s when it’s time to break out this Parmesan crusted potatoes recipe!
This is not just a recipe where the potatoes are sprinkled with Parmesan. Nope, we’ve got an entire crispy, cheesy layer of Parm baked onto each potato for maximum flavour and texture. These potatoes are totally irresistible and unforgettable!
Parmesan crusted potatoes are super versatile too, great for pairing with all sorts of main dishes. They’re perfect for dinner parties or holidays, but also easy enough that you can make them for a casual weeknight dinner.
Why You’ll Love This Parmesan Crusted Potatoes Recipe
- Savoury nuggets of deliciousness . These Parmesan crusted potatoes are bursting with flavour and contrasting textures, making them an absolute standout as a side dish.
- Easy to make . So many of the ingredients are kitchen staples you likely have on hand, and the process of making these potatoes couldn’t be simpler.
- Crowd-pleaser . This dish is guaranteed to be a hit at any gathering, paired with any main dish, and for people of any age. Basically, no matter how you serve these Parmesan crusted potatoes, they will disappear fast!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan Parmesan
- Baby potatoes – Cut them in half lengthwise so they have an oblong shape. This maximizes the surface for the cheesy crust.
- Vegan butter – I love using my homemade vegan butter .
- Seasonings – Garlic powder, onion powder, nutritional yeast , red pepper flakes, salt, and pepper.
- Fresh parsley – For a bright, herbaceous finish.
What Is the Best Vegan Parmesan for This Recipe?
You want a vegan Parmesan that melts a bit so it sticks to the potatoes, which means a block of cheese that you can grate or store-bought grated Parmesan works best. While I love homemade vegan Parmesan , it doesn’t contain any ingredients that melt, so it won’t form a crust on the potatoes.
How to Make Parmesan Crusted Potatoes
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread 1 cup of grated vegan Parmesan over the parchment.
- Score the potatoes. Use a small sharp knife to score the cut side of the potatoes.
- Marinate the potatoes. Whisk all of the remaining ingredients in a large bowl. Add the potatoes, toss to coat, and marinate for 30 minutes.
- Bake. Arrange the potatoes cut side down on the baking sheet and bake for 30-40 minutes, or until the potatoes are fork tender and the Parm is golden brown and crispy.
Tips for Success
- Use potatoes that are similar in size . This ensures that they cook evenly and are all fork-tender at the same time.
- Line the pan with parchment paper for easy clean-up . Parchment also ensures that the potatoes don’t stick to the pan!
- Don’t skip the marinade . Letting the potatoes sit in the marinade for at least 30 minutes allows them to absorb lots of delicious flavour.
Variations
- Use another vegan cheese . Cheddar would be fab for this recipe.
- Add toppings . Drizzle the finished potatoes with parsley pesto , basil pesto , cashew cream , or another sauce you love with potatoes.
- Switch up the herbs . Try using fresh rosemary, thyme, or chives instead of parsley for a different flavour profile.
- Make it spicy . Add more red pepper flakes or even cayenne pepper for some heat.
Serving Suggestions
For a comforting meal, serve Parmesan crusted potatoes alongside vegan meatloaf , vegan chicken , or lemon pepper tofu . Round out the meal with an easy vegetable side dish like garlic mushrooms or air fryer green beans .
How to Store Leftovers
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.
More Potato Side Dishes
- Loaded Potato Skins
- Air Fryer Smashed Potatoes
- Vegan Scalloped Potatoes
- The Best Vegan Potato Salad
- Air Fryer Shoestring Fries
Ingredients
- 1 ½ cup finely grated vegan Parmesan cheese, divided , 135 grams
- 1 pound baby potatoes, halved , 454 grams
- 4 tablespoons melted vegan butter , 56 grams
- 2 teaspoons garlic powder , 6 grams
- 1 teaspoon onion powder , 2.4 grams
- 2 tablespoons nutritional yeast , 8 grams
- ¼ cup chopped fresh parsley , 15 grams
- ¼ teaspoon red pepper flakes , .25 gram
- 1 teaspoon salt , 6 grams
- ½ teaspoon pepper , 1 gram
Instructions
- 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
Parmesan Crusted Potatoes
Ingredients
- 1 ½ cup finely grated vegan Parmesan cheese, divided 135 grams
- 1 pound baby potatoes, halved 454 grams
- 4 tablespoons melted vegan butter 56 grams
- 2 teaspoons garlic powder 6 grams
- 1 teaspoon onion powder 2.4 grams
- 2 tablespoons nutritional yeast 8 grams
- ¼ cup chopped fresh parsley 15 grams
- ¼ teaspoon red pepper flakes .25 gram
- 1 teaspoon salt 6 grams
- ½ teaspoon pepper 1 gram
Instructions
- 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
Nutrition
Parmesan Crusted Potatoes https://jessicainthekitchen.com/parmesan-crusted-potatoes/ April 10, 2024
Duchess potatoes are an elegant side dish that’s surprisingly easy to make! A creamy potato mixture is piped then baked until golden brown and slightly crisp on the outside, and meltingly delicious on the inside.
The name “duchess potatoes” makes you think this is a side dish fit for royalty—and you’re not exactly wrong. Rather than plopping a scoop of mashed potatoes on a plate, duchess potatoes are piped into beautiful little spirals. This is definitely the most graceful way to serve potatoes, and it’s the reason duchess potatoes are a staple at fancy dinners and restaurants.
Traditionally, duchess potatoes are made with egg yolk which makes them rich, golden in colour, and amazingly creamy. My recipe swaps in cornstarch for the egg, but the overall process remains the same. Baking the duchess potatoes makes those swirls and ridges crispy and brown, which is the perfect contrast to that divine interior!
Why You’ll Love This Duchess Potatoes Recipe
- Creamy, dreamy potatoes . It’s hard to resist the rich, creamy texture of Duchess potatoes. With a velvety smooth interior and a crispy exterior, they are truly a delight!
- Easy to customise . There’s a lot of room to put your own spin on this recipe. I share some ideas below, but feel free to experiment!
- Impressive presentation . Duchess potatoes are known for their elegant appearance, so they’re sure to impress dinner guests and elevate any meal.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Russet potatoes – AKA your standard baking potatoes.
- Salt and ground black pepper
- Vegan butter – I like to use my homemade vegan butter .
- Vegan sour cream – This vegan sour cream is my favourite!
- Seasonings – Garlic powder, onion powder, and nutritional yeast .
- Fresh parsley
- Cornstarch – This helps bind the ingredients together so they can hold their shape after piping.
What Kind of Potatoes Are Best for Duchess Potatoes?
When choosing potatoes for duchess potatoes, the best option is a variety with a high starch content, like Russet or Yukon Gold. These potatoes have a fluffier, lighter texture when cooked, which is crucial for creating the dish’s signature creamy interior. Avoid waxy potatoes like red or new potatoes, as they tend to become gluey when mashed.
How to Make Duchess Potatoes
- Prepare. Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Boil the potatoes. Place the potatoes in a large pot and add enough water to cover, along with 1 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 10-12 minutes, or until fork-tender.
- Mash the potatoes. Drain the potatoes and return them to the pot. Mash them a bit, then add the butter and vegan sour cream. Continue to mash until the butter has melted and the mixture is smooth.
- Season the potatoes. Fold the remaining ingredients into the potato mixture.
- Pipe. Scoop the potato mixture into a piping bag; use a star tip if you have one. Pipe the potatoes onto the prepared baking sheet.
- Bake. Place the pan in the oven and bake for 15 to 20 minutes, or until golden brown and set.
Tips for Success
- No piping bag? No problem! Use a zip-top bag with the corner cut off to pipe the potato mixture onto the baking sheet.
- Or just skip the piping . If you don’t want to fuss with piping, you can use a small cookie dough scoop to create individual mounds on the baking sheet.
- Avoid over-mashing. Be careful not to over-mash the potatoes, as this will result in a gummy texture. You do want to make sure any large lumps are broken up so they don’t clog the piping bag.
More Flavour Ideas
- Make them cheesy . Add vegan Parmesan or shredded vegan cheese to the potato mixture for a cheesy twist on traditional duchess potatoes. Alternatively, you can sprinkle grated vegan cheese over the tops of the potatoes before baking.
- Add herbs . Experiment with different herbs, such as rosemary or chives.
- Spice it up . Some freshly grated nutmeg or sweet or smoked paprika also make an excellent addition to this recipe.
Serving Suggestions
Duchess potatoes are the perfect accompaniment to main dishes like vegan chicken , crispy air fryer tofu , vegan Wellington , and vegan meatloaf . They’re also fantastic as an alternative to mashed potatoes for holiday dinners!
Make-Ahead Instructions
Duchess potatoes can easily be made ahead of time. After piping the potato mixture onto the baking sheet, cover and refrigerate them for up to one day. When you’re ready to serve, let the potatoes come to room temperature while the oven preheats, then bake according to the recipe instructions.
How to Store Leftovers
Transfer the duchess potatoes to an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy them again, reheat the potatoes in the oven or air fryer at 350°F until they’re warmed through. (The microwave works too, but it’s not ideal as they’ll be much softer.)
Potatoes don’t freeze well, so I don’t recommend freezing this recipe.
More Vegan Potato Recipes
- Loaded Potato Soup
- Air Fryer Potato Wedges
- Garlic Roasted Potatoes
- Vichyssoise
- The Best Vegan Potato Salad
Ingredients
- 2 large russet potatoes , peeled and cut into 1 ½ inch cubes
- 1 teaspoon salt , 6 grams
- ¼ cup vegan butter , cubed 56 grams
- ¼ cup vegan sour cream , 56 grams
- 1 teaspoon salt , 6 grams
- ½ teaspoon ground black pepper , 1 gram
- 1 teaspoon garlic powder , 3 grams
- 1 teaspoon onion powder , 2.4 grams
- ¼ cup chopped fresh parsley , 15 grams
- ¼ cup nutritional yeast , 16 grams
- 1 ½ tablespoons cornstarch , 15 grams
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the cubed potatoes in a large pot and cover them with water. Add 1 teaspoon of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 10-12 minutes, or until fork-tender.
- Drain the potatoes and return them to the pot. Mash them a bit before adding the butter and vegan sour cream. Continue to mash until the butter has melted and the mixture is smooth. Do not over-mash unless you want gummy potatoes.
- Fold the salt, pepper, garlic powder, onion powder, parsley, nutritional yeast, and cornstarch into the potato mixture.
- Fill a piping bag (or a large freezer bag with a small hole cut in the corner) with the potato mixture. Pipe the potato mixture in swirls (about 2 inches in diameter) onto the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown and set.
