Ghee roast potatoes

Ghee roast potatoes
  • Serves icon Serves 4-6 as a side
  • Time icon Hands-on time 15 min, plus 45-50 min oven time

For roast potatoes with an Indian twist, use ghee for crisp and golden results then serve with a zesty fresh coriander chutney. Perfect with spiced lamb or chicken.

Try these incredible roasties alongside our ginger-roasted chicken with Bengali-spiced squash.

Nutrition: per serving

Calories
315kcals,
Fat
17.9g (11.4g saturated)
Protein
4g
Carbohydrates
32.3kg (2.3g sugars)
Fibre
4.5g
Salt
0.1g
Calories
315kcals,
Fat
17.9g (11.4g saturated)
Protein
4g
Carbohydrates
32.3kg (2.3g sugars)
Fibre
4.5g
Salt
0.1g

Ingredients

  • 1kg floury potatoes such as maris piper, chopped into large even chunks (see Know How)
  • 6 tbsp ghee
  • Sea salt flakes

For the fresh coriander chutney

  • 50g coriander, leaves and stalks roughly chopped, plus extra to serve
  • 20g mint, leaves picked, plus extra to serve
  • 2 spring onions, chopped
  • 2cm piece fresh ginger, grated
  • Juice 2 limes, plus zest 1 lime
  • 1-2 green chillies (remove the seeds if you like them milder)
  • 1 small garlic clove, chopped
  • 50g unsweetened coconut flakes (or use fresh coconut)

Method

  1. Put the potatoes in a large pan of boiling salted water and cook for 10-15 minutes until just becoming tender – they should still have some resistance when pierced with the tip of a sharp knife. Drain in a colander, then
    set aside to dry for 5 minutes.
  2. Meanwhile heat the oven to 200ºC fan/gas 7. Put the ghee in a large roasting tin and put in the oven to heat up.
  3. Toss the potatoes in the colander to rough them up, then carefully remove the roasting tin from the oven and tip the potatoes into the hot fat, turning to coat in the ghee. Season with a good pinch of salt flakes, then return to the oven and roast for 45-50 minutes until crisp and golden, turning halfway to make sure they’re evenly crisp.
  4. Meanwhile, make the chutney. Put all the ingredients in a food processor with a good pinch of salt and 3-4 tbsp water. Whizz until smooth, adding a little extra water if needed to loosen (or finely chop by hand and mix in a bowl). Season to taste, adding more lime juice if it needs it. Serve the potatoes with the chutney, extra salt flakes and a scattering of chopped herbs.

delicious. tips

  1. You can make the chutney up to 1 day ahead. Cover and store in the fridge until ready to use.

  2. Ghee is a clarified butter with a high smoking (burning) point. You’ll find it in the global food section of most supermarkets.

    If the potatoes are clean and blemish-free, you can leave the skins on. They’ll crisp up and give extra texture to the roast potatoes.

Recipe By

Jess Meyer

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