Rosemary & Parmesean Garlic Ghee Potatoes

@briewilly

Rosemary & Parmesean Garlic Ghee Potatoes

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by: @briewilly

Ingredients
  • 00 1 pounds Baby Potatoes
  • 01 1 tbsp Fourth & Heart Garlic Ghee Butter
  • 02 1 Sprig Fresh Rosemary
  • 03 1 Minced Garlic Clove
  • 04 1/2 Lemon
  • 05 Parmesan Cheese
  • 06 Salt
  • 07 Pepper
Preparation
  • 00 Preheat oven to 425 Fahrenheit
  • 01 Fill a large pot with water and bring to a boil. Once boiling add a pinch of salt and the potatoes. Cook for 10 minutes then strain them.
  • 02 Cut potatoes in half, add them to a mixing bowl. Melt 1 tbsp of garlic ghee butter in the microwave for 10 seconds. Drizzle ghee over potatoes, then add a little salt, pepper, minced garlic, lemon juice and a few chopped pieces of rosemary. Mix well.
  • 03 Add potatoes to a cast iron skillet or baking sheet. Roast in oven for 20 minutes then broil for 2 minutes.
  • 04 Once the potatoes are golden brown, remove from oven, sprinkle with fresh parmesan cheese and a pinch of salt and pepper. Enjoy!

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