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Roasted Potatoes with Vegan Feta, Lemon and Parsley
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Roasted Potatoes with Vegan Feta

Roasted Potatoes with Vegan Feta are a delicious and easy potato recipe that is a fun twist on traditional roasted potatoes. With fresh parsley and lemon, crunchy garlic breadcrumbs, and vegan feta, these roasted potatoes are a win!
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Keyword: breadcrumbs, feta, lemon, parsley, potatoes, roasted potatoes, vegan feta
Servings: 4 people


  • 1 pound baby potatoes
  • 1 tbsp oil
  • 1/4 tsp each kosher salt and pepper
  • 1 tbsp finely chopped fresh parsley
  • Juice of 1/4 lemon
  • 1/4 cup vegan feta crumbled

Breadcrumb topping

  • 2 tsp vegan butter
  • 1 tbsp minced garlic
  • 1/2 tsp dried oregano
  • Dash salt and pepper
  • 1 1/2 tbsp breadcrumbs
  • 1 tsp nutritional yeast optional


  • Preheat oven to 400 degrees F convect/fan. In an 8x8 or similar sized baking dish, add the washed and dried baby potatoes. Drizzle with the oil, and toss to coat. Sprinkle with the 1/4 tsp each kosher salt and pepper and toss again.
  • Place into the oven. Bake for 20 minutes, then toss the potatoes and add a drizzle with a bit more oil if getting dry. Place back into the oven until potatoes are fork tender, approx 15 to 25 minutes.
  • While the potatoes are roasting, place a small saucepan on the stove over medium-low heat. Mince the garlic and add the vegan butter and minced garlic to the pan and cook 1-2 minutes until fragrant, careful not to burn the garlic.
  • Add the remaining breadcrumb topping ingredients to the pan and cook on medium-low, until the breadcrumbs are lightly golden brown, stirring periodically.
  • Then remove from heat and set aside while you finely chop the fresh parsley and crumble the vegan feta (unless yours comes already crumbled).
  • When the potatoes are done, serve and top with the breadcrumb topping, vegan feta and fresh parsley, and squeeze the lemon juice over top.