INGREDIENTS6 Russet potatoes⅓ c vegan butter¼ c extra virgin olive oilSea salt, to taste Crushed pink peppercorns, to taste6 fresh garlic cloves, crushed (with a knife)2 handfuls of fresh parsley (or herb of choice), chopped MAKE ‘EM1. Preheat oven to 425° F2. Scrub potatoes3. Place each potato between two chopsticks (lengthwise) and slice (thin slices). Don’t cut slices all the way through (the chopsticks will prevent this).Place butter, olive oil, garlic cloves, and 1 handful of parsley in a pan on medium heat. Cook for 5ish minutes. You now have garlic and parsley-infused clarified butter!5. Strain the butter, and set it aside.6. Line a baking sheet with parchment paper, and set potatoes on the sheet. 7. Brush potatoes with half of the butter. You can also pour the butter over the potatoes, making sure you pour it in between the slices.Add salt, crushed pink peppercorns, and 2nd handful of chopped parsley9. Bake at 425°F for 35-40 minutes (depending on your oven), or until browned and tender (poke potato with a fork to make sure it’s soft). Check potatoes at 30 minutes.10. Remove from the oven and add the rest of the butter mixture, and shredded cheese. Bake for 5 more minutes, or until the cheese is melted.11. Remove from the oven and top with more crushed peppercorns, a sprinkle of salt, and fresh parsley. Enjoy!
