Heart-Shaped Fondant Potatoes

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Randy Kepple

4 to 5 large Yukon gold potatoes, sliced into 1” rounds

Avocado oil (or another high heat oil)

Salt and pepper to taste

4 to 6 tbsp butter (regular or vegan)

8 to 10 cloves garlic

4 to 5 sprigs each of rosemary and thyme

1 cup vegetable stock

Heart shaped cookie cutter (I linked to ours on our Amazon page, link in bio)

Directions at instagram.com

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