Blackened Manchego Potato Rounds
Recipe type: Side
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 pounds russet potatoes
  • 2 cups shredded Manchego cheese
  • 4 strips Sweet Earth Hickory & Sage Smoked Seitan Bacon
  • 6 Tbsp. Earth Balance butter, melted
  • 1 Tbsp. chopped fresh thyme
  • ½ Tsp. red pepper flakes
  • 1 Tsp. salt
  • ½ Tsp. pepper
  • 1ΒΌ cups vegetable broth
  • 2 garlic cloves, lightly crushed and peeled
  1. Place oven rack in upper-middle position of oven and heat oven to 475 degrees.
  2. Combine melted butter, broth, garlic, thyme, in a medium bowl.
  3. Square off ends of potatoes and cut into 1-inch thick disks.
  4. Dip potato slices in broth mixture.
  5. Use a layer of foil and some cooking spray so the potatoes don't stick.
  6. Arrange in a single layer in 2 metal baking pans.
  7. Add salt pepper, & red pepper flakes.
  8. Roast for 15 minutes.
  9. Remove pans from oven and use a spatula to flip potatoes over.
  10. Drizzle on more of the broth
  11. Place back in oven for 15 minutes.
  12. Cook veggie bacon and set aside on paper towel to drain.
  13. When bacon cools enough to touch, crumble it up and set aside.
  14. Remove pan from oven and flip potatoes one more time.
  15. Add cheese & bacon.
  16. Place back in oven until potatoes are tender & cheese melted, 5 to 10 minutes.
  17. Use scissors to cut up some scallions over the top and serve.
Recipe by Veggie Punk Kitchen at