Ingredients:
2 lb Yukon Gold Potatoes
1/4 cup aquafaba
4 cloves garlic
2 sprigs rosemary
1 tsp salt
1 cup water
2 tsp onion powder
Directions
Clean & scrub potatoes. Slice the potatoes very thin (I used a mandolin). As you slice them, move them to a bowl of cold water.
Dump the potatoes into a strainer over the sink and separate the pieces as you rinse them off. Lay them out on a clean kitchen towel to dry. Lay another towel on top of them and pat dry a few times.
Preheat your oven to 350"F.
Dump the potatoes into a large bowl and add 1/4cup of aquafaba and the sea salt. Toss to combine.
Brush a 9x13 baking dish with the aquafaba on the bottom and the sides too.
Grate the garlic and spread along the bottom of the pan along with the 2 sprigs of rosemary. Spread the potato slices over the top making sure they are evenly layered. Sprinkle some rosemary leaves on top.
Whisk together 1 cup of water with 2 teaspoons of onion powder and pour it inside the roasting dish from the side. Give the dish a little shake for the juices to distribute all over.
Cook the potatoes for 45 minutes to 1 hour until the top is golden crispy to your liking and the potatoes are cooked through. Let the potatoes rest a few minutes to absorb any of the leftover juices from the bottom of the dish.
Link to YouTube video where I show you how to make this:
