Roast Potatoes in Ghee, Garlic & Rosemary

Golden, crispy roast potatoes made exceptional with Shobhna’s Ayurveda — rich, aromatic, and beautifully caramelised.

Ingredients

• 1kg Maris Piper or King Edward potatoes
• ⁠4 tbsp Shobhna’s Desi Ghee
• ⁠3–4 fresh rosemary sprigs
• ⁠3 garlic cloves, lightly crushed (optional)
• ⁠Sea salt
• ⁠Freshly ground black pepper

Method

1. Preheat the oven to 220°C (200°C fan).
2. Peel and cut the potatoes into evenly sized chunks.
3. ⁠Place the potatoes into salted boiling water and simmer for 8–10 minutes until the edges begin to soften.
4. ⁠Drain well and allow them to steam dry for a few minutes — this helps create extra crispiness.
5. ⁠Add the ghee to a roasting tray with the rosemary and garlic, then place in the oven for 2–3 minutes until hot and fragrant.
6. ⁠Carefully add the potatoes to the hot ghee and toss gently until fully coated.
7. ⁠Season generously with sea salt and black pepper.
8. Roast for 45–50 minutes, turning halfway through, until deeply golden, crisp, and beautifully caramelised.

Serving Suggestion

Serve alongside roast chicken, grilled vegetables, or enjoy simply with a fresh green salad.