2 pounds Yukon Gold or Red Potatoes, peeled
3 tablespoons coconut oil, melted
4 drops Thyme or Rosemary Essential Oil (or 2 drops each)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cups chicken broth
2 garlic cloves, lightly crushed and peeled
Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
Combine coconut oil, thyme and/or Rosemary, salt, and pepper in a medium bowl.
Slice off ends of potatoes and cut into 3/4 to 1-inch thick disks.
Toss potato slices in oil mixture and arrange in a single layer in a 13" x 9" metal baking pan.
Roast for 15 minutes.
Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
Baste potatoes with sauce and serve.
Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven.
Alternative - You can omit the chicken broth at the end for crispier potatoes.
3 tablespoons coconut oil, melted
4 drops Thyme or Rosemary Essential Oil (or 2 drops each)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cups chicken broth
2 garlic cloves, lightly crushed and peeled
Place oven rack in upper-middle position of oven and heat oven to 500 degrees.
Combine coconut oil, thyme and/or Rosemary, salt, and pepper in a medium bowl.
Slice off ends of potatoes and cut into 3/4 to 1-inch thick disks.
Toss potato slices in oil mixture and arrange in a single layer in a 13" x 9" metal baking pan.
Roast for 15 minutes.
Remove pan from oven and use a spatula to flip potatoes over. Place back in oven for 15 minutes.
Remove pans from oven and flip potatoes one more time. Add chicken broth and garlic. Place back in oven until potatoes are tender, about another 15 minutes.
Baste potatoes with sauce and serve.
Be sure to use a metal baking pan. A glass baking dish can shatter in a very hot oven.
Alternative - You can omit the chicken broth at the end for crispier potatoes.
RSS Feed