Ingredients
- Organic Potatoes ( we use Sebago or Dutch Cream for the best roast potatoes)
- Organic Olive Oil
- Ghee
- Salt
- Rosemary
We love to use use Olive Oil and Ghee because when it comes to roasting veggies and flavour they are king! Coat the pan with Olive Oil, rolling your veggies in the oil and add a dob of Ghee on to each potato. Give them a good does of pink himalayan salt and a sprinkle of your favourite seasoning. We use fresh rosemary most times, or our own homemade stock seasoning, made from dehydrated left over veggies salt and pepper.
Ghee is a type of clarified butter with the water and milk solids removed, and it is excellent for roasting. It has a relatively high smoke point (over 230°C), which makes it a good choice for high-heat cooking. Bur best of all it adds a delicious buttery flavor to the potatoes.
While Olive Oil has a lower smoke point it works well when it comes to roast veggies as we keep the oven around 170 C, and it has more flavour than grapeseed or rice bran oi. Both extra-virgin and more refined olive oils have a higher smoke point so we go for the extra-virgin every time.
If we have roasted meat or a cauliflower prior we use the pan these have been cooked in as the juices add the extra depth of flavour to the roasting process.
How long do we cook them for - it seems to vary every-time and I'm going to time them next time I cook them. Normally around an hour on about 170 C. If we need to be quick we turn the oven up a little.
Please email us your recipe for Roast Potatoes so we can add them to this blog!
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