Crispy Rosemary-Ghee Potatoes – a delicious recipe with potatoes, ghee, rosemary, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 450u00b0 F. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a gentle simmer and cook for 6 minutes. The potatoes should be par-cooked at this point, soft on the outside but slightly firm on the inside. Drain the potatoes and allow them to cool slightly. While they are cooling, add the ghee, rosemary, and a pinch of salt and pepper to a saucepan and warm until melted.
2
Once the potatoes are cool enough to touch, use a paring knife to gently peel off the skin. Toss the potatoes in the rosemary ghee until fully coated. Don't worry if the outside of the potatoes get a little smashed up. The starch from the potatoes will gelatinize when it mixes with the butter and coat the potatoes. This layer is what helps the potatoes get extra crispy.
3
Place the potatoes in a heavy rimmed baking sheet. Roast in the oven for 40 minutes, shaking the potatoes and rotating the pan halfway through. Adjust seasoning to taste.
180
kcal
Calories
39
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 pounds new Yukon Gold potatoes (these are the little ones), 1/2 cup ghee, 1 tablespoon rosemary, chopped, Freshly ground black pepper and kosher salt.
Yes, Crispy Rosemary-Ghee Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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