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Ghee roast potatoes

By: Jess Meyer
Former deputy food editor, delicious.

Published: 22 Nov 21
Updated: 18 Mar 24

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.

Easy
November 2021

Test kitchen approved

Serves 4-6 as a side
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

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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)

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Method

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.
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.
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.

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.

Recipe from November 2021 Issue

Nutrition

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

delicious. tips

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