Ghee Roasted Potatoes Recipe
- 3 lbs. red potatoes
- 1/4 cup ghee*, melted
- 1 1/2 tsp. salt (optional)
- 2 Tbsp. chopped fresh herb of choice (optional)
- 1 1/2 tsp. Yellow Mustard Seeds
- 1 1/2 tsp. Fenugreek Seeds
- 1 tsp. Charnushka
- 1 tsp. Cumin Seeds
- 1 tsp. Fennel Seeds
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*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, grind spices, 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).
Adapted from Food Network and Home Made Mommy