Slow Roast Fondant Potatoes
Meltingly tender fondant potato recipe inspired by Nadia Lim.
Prep time: 5 minutes
Cook time: 40-60 minutes
800g - 1kg agria potatoes, scrubbed
500-600mL chicken or beef broth (or 2-3tsp bone broth powder + 500mL water)
leaves of 1 sprig thyme or rosemary
finely chopped parsley to garnish (optional)
- Preheat oven to 220ºC
- Slice potatoes into 1-1.5cm thick rounds and place in a large baking or casserole dish, ideally in a single layer, but don't worry if you have to layer them a little.
- Pour over stock. Sprinkle with thyme/rosemary and dot with butter. Bake, uncovered, for 40 minutes to 1 hour or until potatoes are golden and almost all the stock has been absorbed. Sprinkle with chopped parsley (if using).