Golden Butter Potatoes (Print Version)
# Ingredients:
01 -
4-5 big Yukon gold potatoes, cut into 1-inch thick circles
02 -
Avocado oil (or any other oil good for high temps)
03 -
Salt and pepper as needed
04 -
4-6 tbsp butter (normal or plant-based)
05 -
8-10 garlic cloves
06 -
4-5 fresh rosemary twigs
07 -
4-5 fresh thyme sprigs
08 -
250 ml veggie broth
# Instructions:
01 -
Set your oven to 220°C and let it warm up.
02 -
Cut potatoes into 1-inch thick circles. Shape them with a small cookie cutter for even cylinders that'll cook the same. Keep the leftover bits for other meals.
03 -
Drop the potato cylinders in cold water for 15 minutes, then dry them completely with a towel.
04 -
Put avocado oil in a 25 cm steel pan over medium-high heat. Turn down to medium before adding your potatoes. Cook for 3-5 minutes till they're crispy and golden. Add some salt.
05 -
Turn potatoes over, sprinkle with salt and cook another 3-5 minutes until they're golden and crispy. Turn off the stove and wipe away extra oil with paper towel using tongs.
06 -
Go back to medium heat and throw in butter, garlic, herbs, salt and pepper. Let the butter get foamy but don't brown it. Spoon the butter over potatoes several times.
07 -
Add veggie broth, stick the pan in your hot oven and cook for 15-20 minutes until you can easily poke through the potatoes.
# Notes:
01 -
You can turn the potato scraps into breakfast potatoes or mash them up later.