Peel and thinly slice the potatoes with a sharp knife or a mandoline. Brush the potatoes with olive oil and sprinkle with salt and pepper. Add 2 tbsps of olive oil to the bottom of an 8x8 baking dish. Add the sliced potatoes to the baking dish, standing upright. Lightly spray the tops of the potatoes with olive oil.
Cover the baking dish with tin foil and bake at 400 F for 40 minutes. Remove the foil, lightly spray with olive oil if the potatoes look dry and bake for 30 minutes uncovered until the potatoes start to crisp around the edges.
While the potatoes are baking, heat a non-stick skillet with 1 tbsp of olive oil on medium-high heat. Add the mushrooms, onions, and garlic and saute for 2-3 minutes or until mushrooms have begun to brown. Then add the vegetable broth and cook for 1 more minute. The mushrooms should begin to absorb the broth. Next add the coconut cream (shake it first!), red pepper flakes, garlic powder, onion powder, and parsley, increase the heat to medium-high, stirring constantly for 3-4 minutes until bubbly but not at a rolling boil. Taste and add salt and pepper to your liking. Set the sauce aside, covered to keep it warm.
When the potatoes are finished, remove them from the oven and pour the mushroom cream sauce over them. Garnish the potatoes with fresh chopped chives and serve immediately.
Notes
*Nutrition information is approximate and was calculated using a recipe nutrition label generator.