This dish features large russet potatoes roasted with a flavorful rosemary lemon and garlic spice blend. The potatoes are partially boiled, coated in ghee, and baked until golden and crispy, making them a perfect side dish.
1: Peel and cut the potatoes into chunks, then wash until the water runs clear.
2: Boil salted water, add potatoes, and cook for 8 minutes or until partially cooked.
3: Strain potatoes and shake to create a layer.
4: Preheat your oven to 400°F (200°C).
5: In an oven-safe dish, add ghee and heat for 2 minutes or until melted.
6: Add boiled potatoes, mix until coated with ghee, and bake for 50-60 minutes or until golden and crispy, flipping every 20 minutes.
7: Season with Rosemary Spice Blend in the last 5 minutes and continue baking.
8: To prepare the Rosemary Spice Blend, combine rosemary, salt, garlic powder, peppercorns, lemon zest, and red chili flakes in a mortar pestle or blender and grind until fine.
9: Strain excess ghee and serve hot.
