GHEE ROASTED POTATOES WITH PARSLEY PESTO
- Gluten Free
- Dairy Free
- 800g potatoes, skin peeled and chopped into quarters
- 1/3 cup Melrose Organic Grass-fed Ghee, melted
- Salt flakes to season
Preheat fan-forced oven to 200 degrees.
Place potatoes in a large saucepan or stock pot and fill with cold water. Wash potatoes to remove the starch, pour out cloudy water and repeat a few times until water is clearer.
Cover potatoes with cold water and place on stove top and bring to the boil, cooking for about 20 minutes or until potatoes are soft (you should be able to pierce them using a sharp knife with little resistance).
When potatoes are soft enough, drain and allow potatoes to cool down a little. You can also put them in the fridge to store at this point and take out when you are ready to bake.
Prepare a baking tray with baking paper. Place potatoes on baking tray. Drizzle over melted ghee and toss well to coat potatoes, sprinkle with salt.
Place in oven and roast until golden and crispy, approx. 30–45 minutes. Remove from oven and serve immediately to retain crispiness, sprinkle with salt to serve.
To melt ghee, place jar in microwave and zap for 30 seconds or until soft, otherwise melt on a low temperature in a saucepan.