5 Ingredients or Fewer

Crispy Rosemary-Ghee Potatoes

May 10, 2017
3 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

These potatoes are great with any meat or fish, but I especially love them with lobster and butter. —Barbara Lynch

What You'll Need
  • 2 pounds new Yukon Gold potatoes (these are the little ones)
  • 1/2 cup ghee
  • 1 tablespoon rosemary, chopped
  • Freshly ground black pepper and kosher salt
  1. Preheat the oven to 450° F. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a gentle simmer and cook for 6 minutes. The potatoes should be par-cooked at this point, soft on the outside but slightly firm on the inside. Drain the potatoes and allow them to cool slightly. While they are cooling, add the ghee, rosemary, and a pinch of salt and pepper to a saucepan and warm until melted.
  2. Once the potatoes are cool enough to touch, use a paring knife to gently peel off the skin. Toss the potatoes in the rosemary ghee until fully coated. Don’t worry if the outside of the potatoes get a little smashed up. The starch from the potatoes will gelatinize when it mixes with the butter and coat the potatoes. This layer is what helps the potatoes get extra crispy.
  3. Place the potatoes in a heavy rimmed baking sheet. Roast in the oven for 40 minutes, shaking the potatoes and rotating the pan halfway through. Adjust seasoning to taste.

See what other Food52ers are saying.

  • Joe Bayliss
    Joe Bayliss
  • mescob

2 Reviews

mescob August 31, 2019
I make these when I have a little more time to plan a dinner and they are always great. They're crispy on the outside and perfectly soft on the inside. So lovely. Honestly, if ghee were a little cheaper or if I were willing to make my own, I'd probably make them all the time.
Joe B. August 16, 2017
I grew my own this year. Scrubbed them, cut them to shape and the cooked them as per recipe without boiling them first. Took longer to cook but fantastic result.