Ghee Roasted Rosemary Potatoes

Updated: Oct 16


The magic of cooking with ghee at a high temperature is revealed with these luscious oven roasted potatoes; a caramelized exterior, with a creamy soft soufflé like center. Simply seasoned with fresh rosemary and salt. Ridiculously quick and easy, and fantastic with the finest of meals, or dipped in ketchup...😁


Make your own ghee! Click here for my ghee recipe and video.


Prep Time: 10 minutes Yield: 6 servings


INGREDIENTS:

1 (24 ounce bag) baby potatoes, cut in halves

1 teaspoon salt

3 tablespoons ghee, melted

1 large sprig of rosemary, needles roughly chopped


Preheat oven to 425 degrees.


In a gallon sized plastic food storage bag, add the melted ghee, then salt, and rosemary. Place cut potatoes in the bag, tossing ingredients well inside the bag to thoroughly coat potatoes.




Place seasoned potatoes on a parchment lined baking sheet.


Bake for 20 minutes, remove pan from oven, turn potatoes to cook evenly, then place back in oven for another 20 minutes, or until golden brown on outside and creamy in center.


I hope you love these as much as I do!


Play with the herbs and seasonings, and write to let me know about your "ghee" cooking experiences!




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