Recipe: Ghee Roasted Potatoes
Roasting potatoes in ghee (clarified butter) gives them a whole new dimension of flavor. Tossing them with our mild Bengal Bay spice blend gives the potatoes a sweet, curry-like flavor without the heat.
- 3 lbs. red potatoes
- 1/4 cup ghee*, melted
- 2 Tbsp. Bengal Bay "Panch Phoron", ground in a mortar & pestle or spice grinder
- 1 1/2 tsp. salt (optional)
- 2 Tbsp. chopped fresh herb of choice (optional)
*Ghee is available at most major grocery stores. Or you can use our recipe to make your own. For a vegan version, substitute ghee with coconut oil or vegetable oil. For fun flavor additions, toss in a dash black pepper, diced onion, or minced garlic with the ghee and potatoes.
Preheat oven to 400 degrees. Cut each potato into eight wedges and place wedges in a bowl. Toss potatoes with ghee, ground Bengal Bay, and salt (if using) until potatoes are evenly coated with seasoning. Place a layer of tin foil on a sheet pan and lay the potatoes skin down. Roast for 15 min. Turn potatoes so they lay flat on one side and roast for 10 more min. Turn potatoes again, flipping them to the opposite side and roast for 10 more min. Remove potatoes from the oven and let cool on the sheet for 5 to 10 min. Toss with fresh herbs if desired and season with more salt to taste (if using).