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!
Ingredients
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
Directions
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
Enjoy
