Rustic Fondant Potatoes
Ingredients
- 125g Dairy Free Becel Plant Butter - Garlic
- 4 medium-sized potatoes
- 3 oyster mushrooms, sliced (optional to add for different texture)
- 5-8 long sprigs of fresh rosemary
- ¼ cup vegetable stock
- 2 tbsp tamari or yuzu ponzu
- 1 tbsp lemon juice
- 3 tbsp red wine
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the potatoes into round, cylindrical pieces. ½ inch thickness.
- In a cast iron skillet over medium heat, melt the Dairy Free Becel Plant Butter - Garlic and add the rosemary sprigs.
- Once the butter starts to bubble, add the potatoes. Cook, flipping occasionally to ensure even browning on both sides, for about 10-12 minutes.
- Add the sliced oyster mushrooms (if applicable), vegetable stock, tamari (or yuzu ponzu), red wine, and lemon juice.
- Continue cooking for an additional 2 minutes on the stovetop.
- Transfer the skillet to the preheated oven and cook for 25-30 minutes, or until the potatoes are tender and golden brown.
