Cheat's Aioli and Tallow Roasted Potatoes
These aren’t just any roasted potatoes. They’re crispy baby spuds cooked to golden perfection in our Beef Tallow, pairing rich ancestral nutrition and unbeatable crunch. Enjoy each spud with collagen-packed cheat’s aioli that’s creamy, garlicky, and totally addictive. The ultimate sidekick to your summer BBQs - no guilt, just timeless deliciousness rooted in tradition.
Aioli Ingredients:
- 1 tsp of Best of The Bone Original Bone Broth Concentrate
- 1 garlic clove
- 1 egg yolk
- 1 tsp mustard
- ½ tsp chilli flakes
- ½ lemon juice or apple cider vinegar
- ½ cup EVOO
- 1 cup Greek yoghurt
Potatoes:
- 500g baby potatoes, halved
- 1 tbsp Best of the Bone Beef Tallow melted
- Salt
Method:
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Preheat the oven to 180 degrees fan-forced.
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Cut your potatoes in half and place in an ovenproof tray. Drizzle with melted tallow and generously season with salt. Toss potatoes around in tray to ensure they’re evenly coated in tallow, then place in the oven and cook until golden and crispy.
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Using a food processer or NutriBullet, place bone broth, garlic, egg yolk, mustard, chilli, lemon juice, salt, pepper and olive oil and blend until smooth and slightly thickened (1-2mins)
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Once smooth, stir through your Greek yogurt and season to taste.
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Now to plate: place your Aioli on the plate and spread it evenly with the back of a spoon; place the potatoes on top, and garnish with coriander or parsley and chilli oil.
Bone Appétit!
