Crispy Bone Broth Roast Potatoes
Golden, crunchy on the outside, fluffy on the inside… and quietly doing something really good for your body too. These are my go-to when I want a comfort-food side that supports my nervous system, gut health, and deep nourishment. Perfect with steak, and roast veg/salad for a super grounding meal, when your body needs a little extra support.
Crispy Bone Broth Roast Potatoes
Serves: 4
Prep time: 15 minutes
Cook time: 40–45 minutes
Ingredients
1–1.2 kg potatoes (chat, baby, or desiree work great)
Olive oil, generous drizzle [approx 1/4 cup total]
2 tbsp Gevity Bone Broth Concentrate (any flavour)
Sea salt & cracked black pepper, to taste
3 tbsp Chief Unflavoured Collagen Protein
Method
Add whole potatoes to a large pot of salted water. Bring to the boil and cook until just tender when pierced with a knife (about 15–20 minutes). Drain well and let them steam dry for a few minutes.
Preheat your oven to 220°C (fan forced 200°C). Line a baking tray with baking paper or lightly grease it with olive oil.
Place the potatoes on the tray, leaving a little space between each one. Use the bottom of a mug or glass to gently flatten/smash them until they’re cracked and spread out but still mostly intact.
Drizzle liberally with olive oil. Drizzle over the Gevity Bone Broth Concentrate, then season well with salt and pepper. Sprinkle evenly with the Chief Unflavoured Collagen Protein.
Roast for 40 minutes, or until deeply golden and crispy around the edges. You can flip them halfway if you want extra crunch, highly recommended but it’s not essential.
Serve hot as a side, with eggs, alongside roast veggies, or as part of a nourishing, protein-rich meal.
Enjoy!