World’s Best Potato, by Jennifer Fisher

INGREDIENTS: *Jennifer Fisher has suggested the vegan option of this recipe, but it can obviously be made with actual butter and parmesan cheese*

½ cup unsalted vegan butter, melted (I like Miyoko’s)

1 cup vegan parmesan, grated (I like VioLife)

JF Spicy Salt, to taste

Fresh cracked black pepper, to taste

7-8 creamer potatoes, halved and scored

Spice Mixture:

1 Tbsp smoked paprika

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp thyme

PROCESS:

Spice Mixture

In a small dish, combine all spices.

 World’s Best Potato

Preheat your oven to 425º. Coat a large pyrex dish with the melted, vegan butter. Toss over your grated, vegan parm and our spice mixture - mix to combine creating an even base layer. Season with JF Spicy Salt  cracked black pepper. Layer over your scored potatoes face-side down then re-season with additional JF Spicy Salt. Convection roast or bake for 45 minutes. Once time has elapsed, remove from the oven to cool slightly.