Don’t let your potatoes (and plant-based guests) miss out on the herbed goodness of your poultry main. By using the same poultry herbs to season your potatoes, these make an excellent side to your holiday tables.
2 tbspVegan Butter (substitute with regular unsalted butter)
Melt the butter over low heat (you can also do this in the microwave in 30-second increments) in a small heat-proof dish.Add the Litehouse® poultry herb blend and paprika, if using, into the warm oil. It will sizzle and infuse the flavors into the melted butter. Set aside and let cool completely.
Make the cashew cream*
Drain and rinse the soaked cashews of the soaking water. Drain again.In a blender, combine the cashews, ¼ cup water, garlic, Dijon mustard, and lemon juice. Blend until smooth.If too thick, add more water, and adjust seasoning. Blend again.Transfer to a bowl and refrigerate until ready to serve.
Prep the potatoes
Wash and scrub the potatoes to remove any dirt and dust. Wipe dry.Place one potato between two chopsticks or rounded fork or spoon handles that stand at least ¼ inch high. This will give you a slicing guide.Slice the potato in 1/8” slices, making sure not to cut all the way through, stopping at the guide, so the slices are all connected at the base.Repeat with the second potato.Preheat oven to 425°F.Place the potatoes in a 6” cast iron skillet or a baking dish.Brush the seasoned butter along with the herbs onto the potatoes, making sure the butter and herbs get into every nook and cranny. The remaining butter will pool onto the skillet, that’s ok.Season the tops of the potatoes generously with salt. This will also help make a crispy crust.
Bake in the preheated oven at 425°F for 1 hour until the tops are crisp and the insides are cooked through.Remove from the oven, brush the oil that’s pooled onto the skillet back onto the potatoes.Let cool slightly, and serve warm with the cashew cream and a topping of chives.
* Sour cream can be substituted for the cashew cream for a non-vegan version.