Vegan Crispy Garlicky & Cheesy Potatoes

Ingredients

• 1 kgmini potatoes of choice
• 2 tspgarlic powder
• 2 tspza’atar or another spice mix of choice
• 1/2 tspcayenne or paprika
• 1/2 tspsalt
• 1/4 tspground black pepper
• 1/2 cup (120 ml) olive or other plant-based oil of choice, plus 2 tbsp (30 ml) to grease the potato skinsolive or other plant-based oil of choice
• 1/2 cup (about 30 g)nutritional yeast

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Wash and halve

   Wash and scrub the potatoes thoroughly, then cut them in half.

3. 3

   Score the potatoes

   Cut a diamond pattern into each flat side, about 1 cm deep, taking care not to slice all the way through.

4. 4

   Oil and season

   Arrange the potatoes flat side down in a baking dish large enough to hold them. Brush with 2 tbsp (30 ml) oil and sprinkle evenly with the salt and pepper, then remove the potatoes and set them aside.

5. 5

   Mix the coating

   Add the remaining ingredients to the same baking dish and mix until they form a paste.

6. 6

   Coat the potatoes

   Spread the paste evenly over the scored sides with a spatula, then place the potatoes in the dish with the scored sides facing down.

7. 7

   Bake until crisp

   Bake for 40–50 minutes, turning the potatoes halfway through, until they reach your preferred colour and crispness.

8. 8

   Finish and serve

   Remove from the oven, sprinkle with chopped fresh herbs if you like, and serve.

What are garlicky cheesy potatoes?

These are roasted potatoes coated in garlic, spices and nutritional yeast, which gives the dish its savoury, cheese-like flavour without dairy. The recipe’s cuisine and origin are not specified; its appeal is the contrast between crisp, seasoned surfaces and soft potato centres.

Mini potatoes suit the method because they can be halved and served as bite-sized pieces. Scoring each cut face gives the coating more surface to cling to.

Choosing the potatoes and spices

Mini potatoes: choose similarly sized ones so they cook at roughly the same pace. Scrub them well, as the recipe keeps the skins on.

Spice mix: za’atar is the suggested choice, but another blend can be used. Cayenne brings heat; paprika is a milder alternative.

Scoring and coating

Diamond cuts: make shallow scores about 1 cm deep without cutting through the potato. This takes a little care, especially with smaller potatoes.

Paste: mix the remaining ingredients in the same baking dish after seasoning and setting the potatoes aside. Spread it over the scored faces, then return the potatoes with those faces down.

Getting a crisp finish

Single layer: arrange the potatoes with space around them so they roast rather than crowd together. The scored sides should make good contact with the coated base of the dish.

Colour and texture: bake at 200°C for 40–50 minutes, turning the potatoes halfway through. Start checking towards the shorter end of the range and cook until the outside is as crisp and coloured as you prefer.

Timing and doneness

The recipe gives a baking time of 40–50 minutes but no total preparation time. Potato size and oven performance can affect how quickly the centres become tender.

Check doneness by piercing a potato with a knife or skewer: it should pass through the centre easily. If the potatoes are tender but not browned enough, continue baking until the surface suits your preference.

What to serve with them

Serve the potatoes hot as a side with roasted vegetables, a salad or a plant-based main. A fresh herb garnish is optional and adds a bright finish.

For a more substantial plate, pair them with a source of plant protein such as beans, lentils or tofu.

Recipe notes & tips

• Choose potatoes of a similar size so they finish cooking at around the same time.
• Dry the scrubbed potatoes before cutting so excess water does not dilute the coating.
• Keep the diamond scores shallow enough that the halves stay intact.
• Use a dish large enough to arrange the potatoes in a single layer.
• Turn the potatoes halfway through baking for more even browning.
• Add fresh herbs just before serving if using them.

Variations

• Milder seasoning: choose paprika instead of cayenne for less heat.
• Change the spice mix: use another blend in place of za’atar to suit your taste.
• Fresh herb finish: scatter chopped herbs over the potatoes after baking.
• Different oil: use another plant-based oil in place of olive oil.
• Add a dip: serve with a plant-based dip on the side for dunking.

Common mistakes to avoid

• Cutting too deeply: the halves may fall apart, so score only about 1 cm into each potato.
• Crowding the dish: the potatoes may not crisp evenly, so arrange them in a single layer.
• Skipping the halfway turn: one side may brown more, so turn the potatoes during baking.
• Using uneven potato sizes: smaller pieces may cook first, so choose mini potatoes of similar size.
• Expecting one exact bake time: ovens and potatoes vary, so use the 40–50 minute range and check for tenderness and colour.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in an oven until hot and crisp again; a microwave will warm them but may soften the coating.

Frequently asked questions