I love finding a new side dish for dinner that is so good I know I’ll make it many times again, like this easy garlic vegan parmesan potato recipe. You’ll enjoy making this sliced sweet potatoes, Yukon gold potatoes, and yellow onions recipe, topped with herbs and garlic.
When preparing the potatoes for this dish, I peel the sweet potatoes but leave the skins on the gold potatoes. I find the sweet potato skins are too thick to easily eat. Be sure to thoroughly clean the potato skins before slicing. I cut my slices about 1/4-inch thick. Keeping the slices close to the same size will help the pieces cook uniformly. When you are piercing the slices with a fork to test for doneness, try to find the largest sweet potato slice to check. Be sure to check a few potato slices, too. Sometimes one potato is just more dense than the others. It’s hard to overcook a roasted potato, and you don’t want to find during the meal that some of the potatoes aren’t cooked through.
I use my own homemade vegan parmesan for the parm in this recipe (and for all parm all the time). The combination of olive oil, vegan butter, vegan parmesan, garlic and herbs is so delicious as a topping. The potatoes come out of the oven with crispy edges and the aroma of garlic and herbs fills the kitchen.
This recipe is super simple but so tasty! I can’t wait to remake it for Thanksgiving and Christmas – it’s a perfect holiday side dish! You can can easily double or triple this recipe using a larger casserole dish.
I keep my potato slices in ice water as I cut them, to keep them crisp and to protect them from getting any dark spots. There’s no need to dry them before placing them in the casserole dish, just let as much water as possible drip off the slices.
I line up the potatoes like when making tian, then spread the topping over the edges. But you can also lay the vegetables flat, in layers or combined. Just be sure to spread the garlic topping over each layer and add a little salt and pepper. The potatoes will cook the same and be just as delicious.
Recipe is adapted and veganized from eatwell101.
You might also enjoy these other roasted potato recipes:
Garlic Roasted Asparagus Red Potatoes
Guacamole Stuffed Red Potatoes
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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- 2 medium sweet potatoes peeled, washed, and sliced 1/4 inch thick
- 5 large Yukon gold potatoes washed and sliced 1/4 inch thick
- 1 medium yellow onion peeled and sliced 1/4 inch thick
- 2 tablespoons vegan butter melted
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/3 cup vegan parmesan (see recipe link above)
- 5 cloves garlic crushed, peeled and minced
- salt and pepper to taste
Ingredients
|
|
- Preheat oven to 425° F. Oil the bottom and sides of a 9x9 inch casserole dish.
- Rinse and cut the potatoes and onion.
- Line up the vegetables into rows in the oiled casserole dish, alternating as you go.
- In a small bowl, mix the melted vegan butter, olive oil, thyme, oregano and basil, vegan parmesan and garlic. Spread generously over the tops of the vegetables using a spoon. Spoon any extra topping between the vegetable slices. Salt and pepper to taste.
- Bake for 1 hour or until a fork pierces the vegetables and they are a slightly brown on the tops and edges.
- Serve hot with additional sprinkles of vegan parmesan, if desired. Will keep in the refrigerator, covered, for 3 to 4 days.
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