Move over bland potatoes. Our Accordion Roast Potatoes are 200% tastier in musical-instrument-inspired form, according to a very official survey. Made even more delicious with our Beef Bone Broth Garden Herb, you’ll be wondering where these heavenly morsels have been your whole life after you have finished playing with them.
8-12 medium potatoes (trust me you will want as many as possible)
1/2 cup olive oil
2 garlic cloves, crushed
2 tsp salt
Cracked black pepper
Fresh chopped rosemary to serve
Other:
2 chopsticks
Method
Preheat the oven to 350°F
Peel and cut potatoes into even rectangles - about 1 inch thick
Place potato rectangles between chopsticks and cut horizontally with a 1 inch gap between each cut
Flip potato and cut the opposite side in an opposing way (like diagonal or vertically) with 1 inch gaps (still in between the chopsticks so you don't cut through).
Add Beef Bone Broth powder to olive oil, garlic, salt and pepper
Line a baking tray with baking paper and transfer cut potatoes.
Spoon on brothy olive oil and brush to coat on both sides.
Bake for 40-50 mins until golden brown and crispy.
Optional : Flip (very carefully) halfway through
Preheat the oven to 180°C
Peel and cut potatoes into even rectangles - about 2cm thick
Place potato rectangles between chopsticks and cut horizontally with a 2mm gap between each cut
Flip potato and cut the opposite side in an opposing way (like diagonal or vertically) with 2mm gaps (still in between the chopsticks so you don't cut through).
Add Beef Bone Broth powder to olive oil, garlic, salt and pepper
Line a baking tray with baking paper and transfer cut potatoes.
Spoon on brothy olive oil and brush to coat on both sides.
Bake for 40-50 mins until golden brown and crispy.
Optional : Flip (very carefully) halfway through
Accordion Roast Potatoes
With Beef Bone Broth Garden Herb
Not too tricky
4
1 hour 15mins
Move over bland potatoes. Our Accordion Roast Potatoes are 200% tastier in musical-instrument-inspired form, according to a very official survey. Made even more delicious with our Beef Bone Broth Garden Herb, you’ll be wondering where these heavenly morsels have been your whole life after you have finished playing with them.
8-12 medium potatoes (trust me you will want as many as possible)
1/2 cup olive oil
2 garlic cloves, crushed
2 tsp salt
Cracked black pepper
Fresh chopped rosemary to serve
Other:
2 chopsticks
Method
Preheat the oven to 350°F
Peel and cut potatoes into even rectangles - about 1 inch thick
Place potato rectangles between chopsticks and cut horizontally with a 1 inch gap between each cut
Flip potato and cut the opposite side in an opposing way (like diagonal or vertically) with 1 inch gaps (still in between the chopsticks so you don't cut through).
Add Beef Bone Broth powder to olive oil, garlic, salt and pepper
Line a baking tray with baking paper and transfer cut potatoes.
Spoon on brothy olive oil and brush to coat on both sides.
Bake for 40-50 mins until golden brown and crispy.
Optional : Flip (very carefully) halfway through
Preheat the oven to 180°C
Peel and cut potatoes into even rectangles - about 2cm thick
Place potato rectangles between chopsticks and cut horizontally with a 2mm gap between each cut
Flip potato and cut the opposite side in an opposing way (like diagonal or vertically) with 2mm gaps (still in between the chopsticks so you don't cut through).
Add Beef Bone Broth powder to olive oil, garlic, salt and pepper
Line a baking tray with baking paper and transfer cut potatoes.
Spoon on brothy olive oil and brush to coat on both sides.
Bake for 40-50 mins until golden brown and crispy.
