Okay, we’ve established potatoes are cheap, vegan eats. They are also whole and perfect in their natural state. Although I wouldn’t recommend eating them raw, they cook up in so many delicious ways.
A plain old baked potato is fine, but if you’re looking to elevate your side dish a bit, this recipe can really spice things up at the table. It’s actually easier than it looks!
2 medium-sized russet potatoes
1 tbsp. dairy-free butter or margarine, melted
1 tsp extra virgin olive oil
1/2 tsp dried thyme
1/4 tsp garlic granules or powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 425 degrees fahrenheit.
Line a small baking tray with aluminum foil.
Wash and dry potatoes, then cut a series of horizontal slices about 1/8 inch wide and going only 2/3 of the way through the potato, so it holds together, but the gaps open wide enough to slip the seasoning in between.
Mix together the seasonings and the butter and oil, then rub the potatoes all over with the mixture, getting it in between the slices well.
Bake for 50 minutes to an hour, uncovered, until crisp on the outside and tender on the inside. You may wish to serve with a bit more seasoned butter, as potatoes are very absorbent.