Crispy Hasselback Potatoes
[Vegan]

To Bake in the Oven:

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice a small section off the bottom of the potatoes so they will sit flat and not roll around.
3. Place a potato between two wooden skewers and using a sharp knife slice through the potato until the knife stops on the skewers. You can also use the handles of 2 wooden spoons or 2 chopsticks. The skewers, spoon handles, or chopsticks will prevent you from cutting all the way through the potatoes. Repeat with the remaining potatoes and set them on the prepared baking tray.
4. To a small bowl add the veggie broth and cornstarch then whisk together. Baste the potatoes with the mixture then season with the garlic powder.
5. Bake the potatoes for 30 minutes then baste the potatoes once more and bake for another 15 minutes. Baste one final time and bake for 20-30 more minutes or until the potatoes are brown and crispy.
6. Remove from the oven and season with coarse sea salt, pepper, and dried herbs to taste. Garnish with fresh chives and enjoy with your favorite dipping sauce as an appetizer or side dish with your favorite meal.

For the Air Fryer:

1. Place the sliced potatoes on a small baking tray lined with parchment paper and baste with the veggie broth and cornstarch mixture. You will only do this once.
2. Set the air fryer to 400°F and cook for 15-20 minutes until the potatoes are crispy and golden-brown.
3. Enjoy!