Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


Instead of using white flour to coat the taters, I used various herbs and spices. The method here is what makes the magic: we are gonna partially boil the potatoes so their outsides are soft, then shake ’em up with a few different herbs and spices so they get marred and fluffy around the edges. THEN we bake them and suddenly we have potatoes that are perfectly crispy and browned on the outside, and fluffy and soft on the inside.

SERVES:  Makes a lot

PREP TIME:  10 Minutes

COOKING TIME:  20-35 minutes

DIETARY CONSIDERATION:  Raw, Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


  • 6 Russet Potatoes

  • 1 Tbsp dried basil or other herb(s)

  • 1 Tsp nutritional yeast or asafoetida powder

  • 1 Tsp garlic powder

  • 1/4 Tsp cracked black pepper

  • 1/4 Tsp chipotle powder


Preheat the oven to 400 degrees. Peel the potatoes and chop into large bite size pieces. Place them all in a pot and just barely cover with cold water, then bring it all to a boil. Once the water/potatoes are boiling, continue boiling for another 4 minutes. Drain. Throw all the par-boiled potatoes back in the drained pot and sprinkle on the rest of the ingredients. Put the lid on the pot and shake it up with both hands (wear oven mitts if the pot is still hot!), so the potatoes get covered in the spices and herbs and also get fluffy or “marred” around the edges. Put all the potatoes on a lined baking sheet and bake for 20-30 minutes or until they are browned on the outside. ENJOY.For these photos I had the taters with chopped green onion and a simple tahini lemon sauce. I’ve also had them with ketchup and it’s too good.

Stacey Christie