We’re taking the humble spud to new heights with this spud-tacular recipe! This Potato Stack is the perfect partner to a main meat dish and fresh side salad. Make sure you make enough to go around as these extra nutritious (thanks to bone broth) and delicious slices of potato will disappear quicker than Santa’s sleigh can go.
2 kg baby potatoes, washed (find consistent sizes)
1 cup boiled water
125 g butter, melted
1 tbsp olive oil
4 garlic cloves, finely minced
A few thyme & rosemary sprigs to dress
Method
Heat the oven to 400°F (200°C).
Finely slice potatoes on a mandoline or with a knife to about 1/8 to 1/10 inch thick (as consistently as possible).
Place garlic and olive oil in the roasting pan, mix around to combine and spread out, then arrange the potato slices in groups in the pan standing up on their sides and pack in tightly.
Combine melted butter, water, and Chicken Bone Broth in a measuring jug, then drizzle over the potatoes. Season with salt and pepper.
Cook in the oven for 50 minutes to 1 hour or until crisp on top and cooked through.
Scatter over herbs and serve immediately.
Heat the oven to 200 C.
Finely slice potatoes on a mandoline or with a knife to about 2-3mm thick (as consistently as possible).
Place garlic and olive oil in the roasting pan, mix around to combine and spread out, then arrange the potato slices in groups in the pan standing up on their sides and pack in tightly.
Combine melted butter, water and Chicken Bone Broth in a jug, then drizzle over the potatoes. Season with salt and pepper.
Cook in the oven for 50 minutes to 1 hour or until crisp on top and cooked through.
Scatter over herbs and serve immediately.
Crispy Roasted Potato Stacks
with Chicken Bone Broth
Easy peasy
10
1 hour 10 mins
We’re taking the humble spud to new heights with this spud-tacular recipe! This Potato Stack is the perfect partner to a main meat dish and fresh side salad. Make sure you make enough to go around as these extra nutritious (thanks to bone broth) and delicious slices of potato will disappear quicker than Santa’s sleigh can go.
2 kg baby potatoes, washed (find consistent sizes)
1 cup boiled water
125 g butter, melted
1 tbsp olive oil
4 garlic cloves, finely minced
A few thyme & rosemary sprigs to dress
Method
Heat the oven to 400°F (200°C).
Finely slice potatoes on a mandoline or with a knife to about 1/8 to 1/10 inch thick (as consistently as possible).
Place garlic and olive oil in the roasting pan, mix around to combine and spread out, then arrange the potato slices in groups in the pan standing up on their sides and pack in tightly.
Combine melted butter, water, and Chicken Bone Broth in a measuring jug, then drizzle over the potatoes. Season with salt and pepper.
Cook in the oven for 50 minutes to 1 hour or until crisp on top and cooked through.
Scatter over herbs and serve immediately.
Heat the oven to 200 C.
Finely slice potatoes on a mandoline or with a knife to about 2-3mm thick (as consistently as possible).
Place garlic and olive oil in the roasting pan, mix around to combine and spread out, then arrange the potato slices in groups in the pan standing up on their sides and pack in tightly.
Combine melted butter, water and Chicken Bone Broth in a jug, then drizzle over the potatoes. Season with salt and pepper.
Cook in the oven for 50 minutes to 1 hour or until crisp on top and cooked through.
