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Preheat the oven to 220ºC. Peel the potatoes, then halve or quarter so they’re all equal-sized. Place into a pan of well-salted water, bring up to the boil, and cook until an inserted knife pierces straight into the potato, with just a little give.
Drain the potatoes in a colander and leave them to steam-dry. Return to the pan, cover with a lid then shake them about until the potatoes are nicely roughed up.
Place the ghee into a roasting tray and heat in the oven until melted.
Remove the roasting tray from the oven and tip in the potatoes. Use a spoon to coat the potatoes well, making sure each bit of potato is covered in oil.
Sprinkle with sea salt and cook in the oven for 25 minutes, or until the undersides are beginning to brown. Flip the potatoes over to ensure, then return to the oven and roast for a further 20 minutes, or until golden on the outside and soft and fluffy inside.
– 1kg Maris Piper potatoes
– sea salt
– 100g grass-fed ghee, melted