I remember so vividly the moment when I decided to try this recipe out. I woke up in the middle of the night almost giddy with the thought of it. It was paleo friendly, it was a brilliant way to cook with broth, it was going to be delicious. There was no doubt. I scrambled around for a notepad and wrote it down. The very next day I gave it a whirl. It is now a regular in my dinner party repertoire. If you don't like sweet potato then just give it a whirl the traditional way. I'd recommend something a maris piper if you do.
Serves: 4 people
Time: 1 hour
* indicates optional ingredients
1 tsp fat (olive oil/ghee/tallow/rapeseed oil)
2 large sweet potatoes
2 garlic cloves, (bashed, skin on)
2 sprigs of thyme
generous pinch of sea salt
pinch of cracked black pepper
Preheat the oven at 190 degrees/180 fan
Heat a large cast iron pan on a medium heat and add the fat.
Peel the potatoes and slice off the rounded top and bottom, slice into thick discs approx 3cm high.
Once the pan is hot enough place the discs onto the base and carefully brown them, once they're nice a golden turn each disc so that they're eventually browned on both sides. Try and get some colour on the sides also but turning them in the fat.
Once browned all over turn the heat down place the bashed garlic in the pan, some thyme and a pouch of chicken broth.
Place the whole pan in the oven on the middle shelf, after 25 mins take the pan out and turn over the potatoes. Use a fish slice to carefully lift them out as they can stick sometimes. After a further 25 minutes they're ready to serve.
Serve immediately for the best results. Also, you can use the residue in the pan as a base for a delicious sauce, soften some onions in a little more fat, splash in some wine, water and reduce! DELISH.