Step 1

Wash, dry, and chop the potaotes into generous 1 inch peices.

Step 2

Transfer to a a large pot and and cover with filter watered. There should be about an inch of water over the potatoes. Add 1/2 tsp of kosher salt to the pot and bring to a boil. Then reduce the heat to medium high and cook for 8-10 minutes or until just under done.

Step 3

Drain the potatoes and let them rest to dry out and cool in the colander.

Step 4

Preheat the oven to 425 degrees.

Step 5

Then line a large cookie sheet with a baking liner or parchment and transfer the potatoes on top.

Step 6

Using the bottom of a glass or a measuring cup, gently press the potatoes flat. Not entirely flat though, becaue you want them to have a nice bite and creamy center. Just enough to create some cracks and an irregular surface area (because that will crisp up while baking and will make the potatoes super delicious!)

Step 7

Top with olive oil and generous sprinkle of salt and pepper. Toss to coat and spread into an even layer on the cookie sheet.

Step 8

Bake for 20-30 minutes or until the oatside of each potato is golden brown around the edges and cripsy.

Step 9

Serve warm with Short Cut Basil Hummus Sauce (instructions below) or vegan nacho cheese, pesto, gravy, or ketchup.

Step 10

In a blender combine the hummus, basil leaves, and the juice of hlaf of a medium lemon. Add a pinch of black pepper and blend until smooth.

Step 11

You may need to add a small splash of water or olive oil to aid in the blending depending on the brand of hummus you have.

Step 12

Taste and see if it needs more basil or lemon and then season with salt.