Vegan Panko Encrusted Potatoes

by VeganHousewives on July 9, 2012

I’m a potato and stir-fry lover (John isn’t, but he loves these) and this is literally one of my new favorite things to make. It’s super cheap and really simple!

What You Need:

  • 1.5 lb of red potatoes cut into 6 pieces
  • 1/4 c to 1/2 c olive oil
  • 1-2 c crunchy breadcrumbs (I used Edward & Sons Italian Herbs Organic Breadcrumbs)
  • Spices of choice (I went with salt, pepper, cajun blackening seasoning and oregano)


  1. Chop the potatoes into 6 pieces and place in an oven safe dish with a top.
  2. Coat the potatoes with olive oil, spices and 1/2 of the breadcrumbs.
  3. Cover and roast on 450 for 30 minutes.
  4. Take the potatoes out of the oven, add the rest of the breadcrumbs (and more spices if needed) and mix well.
  5. Pour onto a baking sheet (I usually cover mine with tin foil or parchment paper first).
  6. Bake on 450 for 30 minutes.
  7. If you like them a little toasty like I do, put them on broil for 5 minutes.

I like to serve these with Gardein’s vegan steak tip stir-fry. Just chop up a yellow, orange, red and green bell pepper, add a chopped onion, a package of portabello mushrooms, and a little olive oil and cook until the steak is ready!


  • { 2 comments… read them below or add one }

    Dee July 10, 2012 at 12:15 am

    Sounds yummy and the pictures mad me hungry.


    Dee July 10, 2012 at 12:22 am

    I love the pictures on Instagram. That is a beautiful picture of KiKi. And that was funny, Mexican food on the 4th. Haha. I love you.


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