Crispy Ghee Roast Potatoes
Golden, crunchy edges. Soft, fluffy middles. These crispy roast potatoes are made with Ajji's Original Cultured Ghee for a beautifully rich, nutty finish.
The secret is floury potatoes, a good parboil, roughed up edges and hot ghee. Perfect alongside your next Sunday roast.
Recipe at a glance
Category: Sides
Serves: 4
Preparation time: 15 minutes
Cooking time: 50 to 60 minutes
Made with: Ajji's Original Cultured Ghee
Ingredients
- 1 kg floury potatoes, such as Maris Piper or King Edward
- 60 g Ajji's Original Cultured Ghee
- 1 tsp fine sea salt, plus extra for boiling
- Freshly ground black pepper
- Optional: 3 to 4 sprigs of rosemary and 4 lightly crushed garlic cloves
Method
1. Preheat: Heat the oven to 220°C fan or 240°C conventional. Place a large, sturdy roasting tray inside to heat.
2. Parboil: Peel the potatoes and cut into approximately 5 cm chunks. Place in cold, salted water, bring to a boil and simmer for 8 to 10 minutes, until the edges begin to soften but the centres remain firm.
3. Steam dry: Drain thoroughly and leave for 5 minutes to release steam. Gently shake the colander to roughen the edges.
4. Add the ghee: Carefully add the cultured ghee to the hot roasting tray and let it melt. Add the potatoes in a single layer, turning to coat. Season with salt and pepper.
5. Roast: Roast for 45 to 55 minutes, turning two or three times, until deeply golden and crisp. Add rosemary and garlic during the final 15 minutes, if using.
6. Serve: Season to taste and serve immediately while the edges are beautifully crisp.
Why cultured ghee?
Cultured ghee has a rich, nutty flavour and a high smoke point, making it particularly well suited to roasting potatoes at high temperatures. It helps create golden, crisp edges while adding depth of flavour.
Cook with Ajji's
Make this recipe with Ajji's Original Cultured Ghee.