Preheat oven to 425 F and line a baking sheet with parchment paper.
Slice a small section off the bottom of the potatoes so they won’t roll around while roasting.
Place a potato between two wooden chopsticks or spoon handles (so you don’t cut all the way through) and use a sharp knife to make thin slices across the potato, being careful to not cut all the way through. Slices should be ¼” thick or less.
Repeat with remaining potatoes and place on prepared baking tray,
In a small bowl, whisk broth and cornstarch to combine. Using a pastry brush (or spoon if needed) baste the potatoes with broth mixture and sprinkle with seasonings.
Bake for 30 minutes and baste again. Bake for another 15 minutes and baste again. Bake one last time for 15-20 more minutes or until potatoes are baked through and crispy on the edges.
Before serving, allow to cook for a few minutes and garnish with fresh or dried herbs to taste. Add your favorite dipping or drizzling sauce, such as vegan cheeze sauce, vegan sour cream, or even a few sprinkles of balsamic vinegar.
