2mediumRusset Potatoeswashed, dried and cut into 1/4" slices 3/4 of the way though the potato
1tbspVegetable or Olive Oil
1tbspVegan Parmesan Cheese Alternative
Salt & Pepperto taste
Preheat oven to 425 degrees.
Wash and dry the potatoes. Microwave for 6-8 minutes (depending on size), flipping half way through. Cool enough to handle.
Cut Russet potatoes into 1/4" slices 3/4 of the way though the potato. Use two skewers or chopsticks to keep from slicing all of the way through the potatoes. Carefully place into a baking dish that you have prepared with cooking spray.
Make vegan margarine/parsley/parmesan mixture and season with salt and pepper. Brush half of the mixture onto the sliced potatoes, trying to get as much as you can in between those slices.
Bake for 10 minutes, remove and brush the remaining vegan margarine mixture onto the potatoes. Return to the oven and bake for another 10-15 minute or until golden and cooked through.
Serve with some of the butter from the baking pan drizzled over top and with a side of vegan sour cream. Add a sprig of fresh parsley for garnish, if desired.