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Crispy Roasted Potato Stacks

with Chicken Bone Broth 
Gluten Free
recipe-difficulty
Easy peasy
recipe-serves
10
ready-in
1 hour 10 mins
Crispy Roasted Potato Stacks

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.

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1 tbsp Chicken Bone Broth Homestyle Original
  • 4.4 lbs baby potatoes, washed (find consistent sizes)
  • 1 cup boiled water
  • 4.4 oz butter, melted
  • 1 tbsp olive oil
  • 4 garlic cloves, finely minced
  • A few thyme & rosemary sprigs to dress
  1. Heat the oven to 400°F (200°C).
  2. Finely slice potatoes on a mandoline or with a knife to about 1/8 to 1/10 inch thick (as consistently as possible).
  3. 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.
  4. Combine melted butter, water, and Chicken Bone Broth in a measuring jug, then drizzle over the potatoes. Season with salt and pepper.
  5. Cook in the oven for 50 minutes to 1 hour or until crisp on top and cooked through.
  6. Scatter over herbs and serve immediately.