Olive Oil Potatoes with Chicken Broth Salt
Author: 
Recipe type: Family
 
Ingredients
  • 3-5 medium potatoes (I use Kennebec or Bismarks they are not so starchy)
  • 1 garlic clove
  • ½ tsp of salt
  • ½ tsp Take a Broth Chicken Broth Salt
  • Good quality EV olive oil
  • Parsley to garnish (optional)
Instructions
  1. Peel, quarter & cut potatoes into thick slices, cubes or discs.
  2. Par-boil in a saucepan with ½ tsp of salt.
  3. Boil for approx 5 mins and check to see if they are slightly soft (be careful not to go too long as they will turn to mush).
  4. Drain well.
  5. Cover the base of a large frypan with the olive oil to about ½ cm high.
  6. Add in a clove of garlic (skin on) to the oil and heat gently to a medium to high heat.
  7. Test with a small piece of potato, if it sizzles the rest is ready to add.
  8. Gently add in the potatoes.
  9. Fry until cooked through & golden, flipping over as needed.
  10. Drain on paper towel if necessary.
  11. Sprinkle with Take a Broth Chicken Broth Salt and chopped parsley.
  12. Enjoy!
Recipe by Micheline Andrews at https://michelineandrews.com.au/olive-oil-potatoes-with-chicken-broth-salt/