Heart Shaped Fondant Potatoes With Chicken Bone Broth Concentrate
GLUTEN FREE
Crispy on the outside, soft and buttery on the inside, these golden fondant potatoes are simmered in gut- friendly Chicken Bone Broth, butter, and fragrant herbs, they’re basically love letters to your taste buds. Add a zesty kiss of lemon, and you’ve got a playful, feel-good side dish packed with flavour and digestion-loving benefits. Perfect for a date night that’s sure to impress!
40 minutes Ready in
4 serves Serves
Not too tricky Difficulty
2 tbsp Chicken Bone Broth Concentrate, Natural Chicken 250 ml boiling water 6 large washed potatoes 2 tbsp olive oil 5 garlic cloves, lightly bashed 1 tbsp lemon juice 25g butter A few cracks of pepper 3-4 sprigs of thyme 1-2 sprigs of rosemary Heart shaped cookie cutter Ingredients
Method 1.
Preheat oven to 220 C
2.
Add Chicken Bone Broth to a jug filled with 250 ml of boiling water, mix to combine.
3.
Cut potatoes into 1 inch thick slices.
4.
Press the heart cookie cutter into the potato to make the heart shapes (save the offcuts for a soup!). Pat dry with a paper towel. Add olive oil to an oven proof fry pan on medium heat, and cook until golden brown (3+ minutes) then turn the potatoes over to brown on the other side. Lower the heat if it looks like the pan is too hot at this point. Once golden on both sides, add in the garlic, lemon juice, butter, pepper and herbs, let it sizzle for a minute then add in the broth. Bake, uncovered for 20 minutes until creamy and cooked through. Check to make sure the potatoes are cooked through by inserting a knife and checking for tenderness.
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NUTRA ORGANICS ® PRODUCT
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