Crunchy Vegan "Parm" Potatoes Auto translated

Moderate 13 June 2024
Preparation time
10 min
Cooking time
45 min
Baking / Rest time
1 h

With these crispy baked potatoes, we prove that you can spread our vegan organic pasta topping on much more than just pasta.

1,200 g Potatoes, waxy
0.5 Schale Vegan organic pasta topping
1 small bunch of dill
1 small bunch of parsley
2 tbsp. Tahini
5 tbsp. plant-based yogurt alternative
2 Spring onions
40 ml Lemon juice (juice from 1/2 large lemon)
1 Prise Salt
1 Prise Pepper
90 ml Rapeseed oil
3 spring onions, cut into rings
3 Garlic cloves, cut into slices
1 tbsp. Sesam
  • Step 1/6

    Peel the potatoes and cut into pieces.

  • Step 2/6

    Place the potato cubes in boiling, salted water and cook for approx. 10 minutes (until they can be easily pierced with a fork). Then drain the water and shake the pot and lid to roughen the surface of the potatoes a little.

  • Step 3/6

    Marinate the potatoes with olive oil and a little salt and bake at 220 degrees top/bottom heat until golden brown (takes approx. 1 hour). Then roll the potatoes in the vegan pasta topping.

  • Step 4/6

    For the spring onion and garlic oil, heat the rapeseed oil in a pan, fry the spring onions in it for a few minutes and then add the garlic. Fry for a few more minutes (approx. 7-8 minutes in total), taking care not to let the garlic darken. Finally, stir in the sesame seeds.

  • Step 5/6

    For the green cream, halve the spring onions and sauté briefly in a little oil in a pan. Then puree together with the remaining ingredients (small bunch of dill, 1 small bunch of parsley, 3 tbsp tahini, 5 tbsp yogurt alternative, juice of 0.5 lemon and salt & pepper) in a blender.

  • Step 6/6

    Spread the cream on plates and serve the potatoes on top. Garnish with the spring onion oil.

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