Cheesy Rosemary Roasted Potatoes
One thing I think everyone can agree on is that we’re all very thankful for potatoes! They can be enjoyed as french fries, potato chips, baked and filled with all sorts of toppings… and they’re great for delicious, filling, super simple and quick meals! Everyone loves roasted potatoes, too, and they’re even better when you can have a cheesy, completely vegan version!
Once you try these Cheesy Rosemary Roasted Potatoes you’re going to want to make them year-round, and the best part is that they’re completely dairy-free! Tender potato chunks are coated in a flavorful mix of olive oil, onion powder, garlic powder, rosemary and nutritional yeast, then roasted until they’re golden brown and crispy on the outside and tender on the inside.
I’ve found that too many roasted vegetable recipes have you adding oil, herbs and spices directly on the baking sheet, making a mess in the process and preventing the seasoning from being distributed evenly. I always use a mixing bowl for this, which skips the need to brush the baking sheet with olive oil, too!
I like to enjoy these Cheesy Rosemary Roasted Potatoes with ketchup, or with one of the many cashew-based dips I’m often creating in my kitchen. This would also go really well with my Vegan Ranch Dressing!
I’ve also made these in large batches before, then refrigerated several servings to reheat for future meals. While this recipe is already quick and low effort, being able to save and reheat them later is an added bonus! Especially on busy work days, I’ll prepare a whole plate of these potatoes and just make a meal out of them alone.
You could also make this in the air-fryer, and if you choose that method, you can use very minimal oil or none at all! I love my air-fryer, and it’s perfect for cutting back on my oil consumption. Just drizzle or sprinkle on a small amount of water or vinegar, then coat your potatoes with your seasonings, and throw them in the air-fryer! They take no longer than 15 minutes if you’re air-frying them on high. Just be sure to toss them once halfway through, and they’ll be sure to cook evenly!
Potatoes: Despite their sometimes bad rap, and the many unhealthy ways you can prepare white potatoes, they’re actually a great health food! They are rich in complex carbohydrates, so they break down slower in your body, making them a great source of energy. Additionally, potatoes contain essential vitamins and minerals, including vitamin C, potassium and B vitamins.
Nutritional Yeast: Nutritional yeast is certainly a vegan pantry staple. It’s packed full of nutrients, it’s super delicious, and it’s easy to add to all sorts of dishes! Its cheesy flavor is essential for these Cheesy Rosemary Roasted Potatoes.
Olive Oil: Olive oil is my oil of choice in baking recipes. It has a neutral flavor and I always have it on hand, however, you can make this recipe oil-free by omitting the oil and drizzling on a small amount of water or vinegar instead. You may need to just cook them at a lower temperature for a bit longer to prevent burning.
Onion Powder: Using both onion and garlic flavors actually brings out the cheesy taste of these potatoes. In many vegan cheese recipes themselves, either fresh garlic and onions or garlic powder and onion powder are used. Don’t feel the need to skimp on the onion powder, either, you may end up needing more than you think!
Garlic Powder: Using garlic powder is preferable to minced garlic cloves, because in my experience, the garlic cloves tend to burn rather quickly in the oven. Just a small amount of garlic powder allows your Cheesy Rosemary Roasted Potatoes to gain all of the delicious benefits without taking away from our star ingredients.
Dried Rosemary: I love using rosemary in this recipe and many similar types of dishes, such as roasted vegetables of parsnips, carrots and onions. Fresh or dried rosemary can be used, but I just happened to have dried rosemary available. It provides a delicious, cozy, festive taste and aroma, and reminds me of Thanksgiving or Christmas!
Cornstarch or Arrowroot Powder: Using either cornstarch or arrowroot powder assists with giving these Cheesy Rosemary Roasted Potatoes their crispy exterior while keeping them tender on the inside. They have a neutral taste, so they won’t affect the flavor profile of your potatoes, but they will help you achieve a wonderful texture that you’re going to love!
Salt and Pepper: Topping off your Cheesy Rosemary Roasted Potatoes with salt and pepper ties the flavors of the sweet potatoes and additional spices together, and boosts their vibrant taste! Measurements in the following recipe are approximate, feel free to add salt and pepper to taste.
Ingredients
2 potatoes
¼ C nutritional yeast
2 T olive oil
½ T onion powder
½ T garlic powder
½ T dried rosemary
2 tsp cornstarch or arrowroot powder
1 tsp salt
½ tsp pepper
Instructions
1. Preheat your oven to 375º. Wash and chop the potatoes into approximately 1” chunks, peeling them beforehand if desired.
2. Transfer the chopped potatoes to a large mixing bowl. Add the olive oil, onion powder, garlic powder, dried rosemary, cornstarch or arrowroot powder, salt and pepper. Toss the potatoes until they are fully coated with the oil and seasonings. You can also combine these ingredients on the baking sheet, although I like to do it in a large bowl, which makes tossing the potatoes easier.
3. Spread the potatoes evenly on a large baking sheet, making sure they’re not overcrowded. Roast the potatoes in the preheated oven for 45 minutes to 1 hour, or until they are crispy and golden brown on the outside and tender on the inside. Halfway through the cooking time, toss the potatoes to ensure even browning.
4. Once the potatoes are finished roasting, taste and adjust the seasoning with additional salt and pepper if necessary. Serve the potatoes hot, garnished with your choice of toppings, such as fresh herbs, chives, vegan bacon bits, or sliced avocado.
Stefanie is the founder of Life, Veganized, and a passionate vegan and animal advocate. She creates vegan recipes for all palates and resides in Los Angeles with her adorable puggle, Zeus.
