Roasted creamer potatoes. Halved and scored.

“World's Best Potato”

I needed to see what all the fuss was about so I tried the “World’s Best Potato” recipe with a few tweaks of my own. I made them vegan - baked in dairy-free butter, dairy-free parm, smoked paprika, thyme, onion powder, garlic powder, fresh cracked black pepper, and JF Spicy Salt. All that’s missing is a little bit of caviar (or a lot)! Serves 4-6 as a side.


½ cup unsalted vegan butter, melted (I like Miyoko’s)
1 cup vegan parmesan, grated (I like VioLife)
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
7-8 creamer potatoes, halved and scored

Spice Mixture:
1 Tbsp smoked paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp thyme


Spice Mixture
In a small dish, combine all spices.

World’s Best Potato

Step 1: Preheat your oven to 425º. Coat a large pyrex dish with the melted, vegan butter. Toss over your grated, vegan parm and our spice mixture - mix to combine creating an even base layer.

Step 2: Season with JF Spicy Salt and cracked black pepper. Layer over your scored potatoes face-side down then re-season with additional JF Spicy Salt. Convection roast or bake for 45 minutes.

Once time has elapsed, remove from the oven to cool slightly. Enjoy with JF Jammy Eggs, caviar, or simply on their own!

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