Crispy vegan sheet pan scored potatoes baked until golden. An easy plant-based side dish with fluffy centers and bold flavor.
🧾 Ingredients
- 1½ lbs baby potatoes or Yukon gold potatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried rosemary or thyme
- ½ tsp salt
- ¼ tsp black pepper
- Fresh parsley (for garnish)
👩🍳 Instructions
1️⃣ First, preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
2️⃣ Next, wash and dry the potatoes thoroughly. Place each potato between two chopsticks and slice thin slits across the top without cutting through.
3️⃣ Then, arrange the potatoes cut-side up on the sheet pan.
4️⃣ Meanwhile, mix olive oil, garlic, paprika, rosemary, salt, and pepper in a small bowl.
5️⃣ After that, brush the oil mixture generously over the potatoes, making sure it seeps into the slits.
6️⃣ Next, bake for 35–40 minutes. Halfway through, brush with more oil for extra crispiness.
7️⃣ Finally, bake until golden and crispy. Garnish with parsley and serve warm.
💡 Tips & Variations
- For extra crispiness, flip the potatoes for the last 5 minutes.
- Alternatively, use avocado oil for high-heat cooking.
- For bold flavor, add nutritional yeast or chili flakes.
- Additionally, sprinkle vegan parmesan before serving.
- Lastly, serve with garlic aioli or vegan sour cream.
🌟 Benefits of Vegan Sheet Pan Scored Potatoes
First, potatoes are naturally gluten-free.
Moreover, they provide fiber and potassium.
Additionally, baking uses less oil than frying.
Furthermore, this recipe is budget-friendly.
In addition, it’s perfect for meal prep.
Lastly, it’s crispy outside and fluffy inside.
📊 Nutrition Facts (Per Serving – Approximate)
- Calories: 210
- Protein: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Fat: 8g
- Saturated Fat: 1g
- Sodium: 320mg
- Potassium: 620mg
