GHEE-ROASTED CUMIN POTATOES
The crunchiest potatoes you’ll ever make. Slightly overboiling the potatoes gives them a pillowy, almost hashbrown-like consistency once they’ve been roasted in ghee. A versatile side that’s perfect alongside any protein.
Total Time: 1 hour, 15 minutes (45 minutes inactive)
RECIPE
Add 1 tbsp salt to a pot with water (enough to cover your potatoes). Bring to a boil.
While the water is heating up, dice the potatoes into 1-inch cubes. Once the water is boiling, add in ¼ tsp baking soda. Stir, then add in the potatoes.
Cook until a butter knife can cut a piece in half with little effort. Drain the potatoes and return them to the pot. Let it sit over a very low flame until there’s no trace of water at the bottom of the pot.
4. Turn off the flame and add 3 tbsp ghee, 1 tbsp cumin, 1 tsp salt and 1 tsp mango powder (optional) to the potatoes. Gently mix until fully combined. Taste and adjust for salt.
5. Preheat your oven to 450 degrees F. Dump the potatoes onto a large baking sheet and gently spread them out. Use 2 baking sheets if necessary to avoid crowding.
6. Bake for 40-50 minutes, flipping halfway. Sprinkle on a little flakey salt as soon as they’re out of the oven.
Notes:
I prefer Yukon Golds, but Russets can work as well. Peel your potatoes if using any variety with a thick skin.
If you don’t have ghee, coconut or olive oil works too!
Ghee-Roasted Cumin Potatoes
Ingredients
- 2.5 lbs Yukon Gold potatoes
- ¼ teaspoon baking soda
- 3 tbsp ghee
- 1 tbsp cumin powder
- 1 tsp mango powder
- 1/2 tsp black pepper, freshly ground
- salt
Instructions
- Add 1 tbsp salt to a pot with water (enough to cover your potatoes). Bring to a boil.
- While the water is heating up, dice the potatoes into 1-inch cubes. Once the water is boiling, add in ¼ tsp baking soda. Stir, then add in the potatoes.
- Cook until a butter knife can cut a piece in half with little effort. Drain the potatoes and return them to the pot. Let it sit over a very low flame until there’s no trace of water at the bottom of the pot.
- Turn off the flame and add 2 tbsp ghee, 1 tbsp cumin, 1 tsp salt and 1 tsp mango powder (optional) to the potatoes. Gently mix until fully combined. Taste and adjust for salt.
- Preheat your oven to 450 degrees F. Drizzle the remaining 1 tbsp ghee on a large baking sheet. Dump on the potatoes and gently spread them out. Use 2 baking sheets if necessary to avoid crowding.
- Bake for 40-50 minutes, flipping halfway. Sprinkle on some flakey salt as soon as they’re out of the oven.