Whole Food, Plant-Based Recipe Herb Roasted Hasselback Potatoes

Recipe courtesy of Chef Cara Santamaria, PPMNY Culinary Educator

A delicious spin on roasted potatoes, making them crispy on the outside and fluffy on the inside.

Ingredients

  • 2 pounds baby yellow potatoes

  • 2 T vegetable broth
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 T dried dill
  • 1 T dried rosemary
  • 1 T dried thyme
  • 1 tsp garlic powder

Instructions

1. Preheat oven to 350°F.
2. Wash potatoes, leaving skins on.
3. Make small slices into the tops of each potato, roughly ¼ inch apart. Be sure not to cut through the potato, only about ⅔ of the way through.
4. Toss potatoes with vegetable broth, salt, pepper, dill, rosemary, thyme, and garlic powder.
5. Place potatoes on a parchment-lined baking sheet. Bake in oven for 50-60 minutes.