The method here is what makes the magic: we are gonna partially boil the potatoes so their outsides are soft, and then shake them up with a few different herbs and spices so they get coated. Then we bake them and suddenly we have potatoes that are perfectly crispy and browned on the outside, and fluffy and soft on the inside.—EvE
SERVES 3 TO 4
6 russet potatoes
1 tbsp (4 g) dried basil or other herb(s)
1 tsp nutritional yeast or asafetida powder
1 tsp garlic powder
¼ tsp cracked black pepper
¼ tsp chipotle powder
2 tbsp (28 g) vegan butter or a drizzle of olive oil (optional)
Preheat the oven to 400°F (204°C).
Peel the potatoes and chop them into large bite-size pieces. Place them all in a pot and just barely cover them with cold water; then bring it all to a boil. Once the water/potatoes are boiling, continue boiling for another 4 minutes; drain. Throw all the parboiled potatoes back in the drained pot and add in the rest of the ingredients. Put the lid on the pot and shake it up with both hands (wear oven mitts if the pot is still hot!) so the potatoes get covered in the spices and herbs and also get marred around the edges. Put all of the potatoes on a lined baking sheet and bake for 20 to 30 minutes, or until they are browned on the outside.
You can top the taters with chopped green onion and a simple tahini lemon sauce. I’ve also had them with ketchup, and they’re too good.