Recipe & Photos By: @maedtostyle_creative
Crispy pan potatoes are the ultimate comfort side dish—golden, crunchy, and irresistibly flavorful. Perfect for any occasion, they’re especially delightful during Christmas, where their warm, hearty texture complements festive feasts beautifully. The secret to elevating this classic dish? San Elk Vegetable Stock Powder. Its rich, natural flavours enhance the potatoes, giving them a savoury depth that’s perfect for the holiday season. Whether paired with a roast, served alongside veggies, or simply enjoyed on their own, these crispy pan potatoes will be the star of your Christmas table!
Serves about 4 to 6
INGREDIENTS
3 Tbs. unsalted butter
4 sprigs thyme
1 Tbs. sage, finely chopped
1 garlic clove, minced
1kg white washed potatoes
1/2 tsp. San Elk Vegetable Stock Powder
cracked pepper
salt
DIRECTIONS
Recipe using a 9”cast iron skillet
Preheat oven to 190 °C
Using a mandolin or sharp knife, thinly sliced the potatoes. Place potato slices in a large bowl and
repeat with remaining potatoes.
Melt the butter along with the thyme, sage, garlic and San Elk vegetable stock in the pan you’re going to use to bake the potatoes in.
Pour butter into the bowl with the sliced potatoes and mix well with your hands to give each slice a good coating.
Assemble the dish by placing the fanned out potatoes into the pan. Scrape or brush any excess butter left in the bowl onto the potatoes. Sprinkle with sea salt.
Roast the potatoes for about 1 hour or until crispy and golden brown. Increase the heat for the last 5-10 minutes to 250 °C to crisp edges.
Remove, top with cracked pepper then serve.
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