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Rosemary Parmesan Roasted Potatoes

This recipe was inspired by one I saw on Eat Well. Once I saw the recipe, I checked to make sure I had the ingredients, and knew this MUST be veganized immediately. With the addition of some fresh Rosemary I had on hand. So glad I made this, now you can too!


Roughly 1.5 pounds of Petite Gold Potatoes, washed and chopped in half

2 tbsp of olive oil

2 tbsp minced garlic

1 rounded tsp of Italian seasonings

2 tbsp of freshly chopped Rosemary

Garlic Salt and Pepper

1/4 cup of Follow Your Heart Ground Parmesan

2 tbsp of vegan friendly bacon bits

1/4 cup of Follow Your Heart Parmesan Shreds

Freshly Chopped Parsley or Cilantro for Garnish

2 tbsp melted butter


Preheat oven to 400

In a large bowl add your olive oil, garlic, Italian seasonings, rosemary, and ground parmesan

Season with salt and pepper

Mix together, if too thick add a little more olive oil (You want it to be thin enough to coat all potatoes)

Add in your chopped potatoes

Mix well to full coat

Place your potatoes onto a prepared baking sheet, cut side down

Bake in preheated oven for 35-40 minutes

Turning/Flipping halfway through

Once done, golden browned and crispy, remove from oven and let sit for 5 minutes

Remove potatoes from pan and add into a large bowl

Pour your melted butter over potatoes

Add your bacon bits, and shredded parmesan

Mix well

Serve and garnish with parsley



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