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Brothy Roast Potatoes

Level up your roast potatoes with this Brothy Roast Potatoes recipe. The perfect add on to a wintery roast meal or on their own, they're that good. Trust us when we say you will want to load your plate with these potatoes, step aside nasty oily fries and hello potatoes with naturally nourishing broth.

Ingredients

5 washed potatoes, cut into quarters

1 sweet potato, cut into chunks

1 tbsp lemon juice

3-4 sprigs of thyme

1-2 sprigs of rosemary

1 garlic bulb cut in half

2 tbsp olive oil

A few cracks of pepper

250 ml boiling water

1 tbsp unsalted butter (optional)

PRODUCTS

2 tbsp Chicken Bone Broth Miso Ramen (or any Broth of your choice)

Pinch of salt The Wholefood Pantry Pink Himalayan Crystal Salt


  1. Place a baking dish with olive oil on the stove and heat until oil is warmed.
  2. Add the cut potato pieces to the dish and fry until golden on one side then turn over to brown on the other side.
  3. Add in the butter, garlic, and herbs.
  4. Mix together the broth powder, boiling water and lemon juice, then pour into the dish around the potatoes.
  5. Season with salt and pepper.
  6. Place in the oven for 30 minutes, you will notice the broth liquid will soak up and caramelise the potatoes making them super creamy and delicious.
  7. Check to make sure the potatoes are cooked through by inserting a knife and checking for tenderness.
  8. Serve with your other roast or BBQ favorites for a side the whole family will love.

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