Now I can easily sit here and pretend this recipe was all part of my genius plan and in a way it was. I fancied some good old fashioned roast potatoes (thought I’d get a bit of practice in before Christmas!) but I didn’t have any goose or duck fat to hand. In fact I generally don’t have any of those fats around the house and it was a Sunday, so I more-than-couldn’t-be-bothered to go and buy some at the supermarket, then I remembered, I’d recently made Karahi Gosht for dinner and had loads of leftover ghee. I figured the properties were about the same so I’d give it a go and the results really were amazing!
Think, perfect, think crispy, think golden..everything you could possible want in a roast potato, right there in front of you, that’s how I felt when I cracked this recipe.
Fluffy insides and crispy outsides.
I really couldn’t have planned it better. The sumac was the genius part. (yep, that’s the secret ingredient!) I’d bought my last batch in this annoying little tub that flips open at will and dives head first, spilling itself all over the floor. The last time it happened I screamed a slow motion ‘Noooooo’ and sobbed for days. But as the old saying goes, there’s no point crying over spilt sumac! Bearing this in mind I decided to preserve my dignity and prevent sumac spillage part 2. I used up the little sumac that was left, by sprinkling it over my perfectly perfect roast potatoes…
Flavoured Ghee-Roasted Potatoes
If you want them extra crispy, you can leave the potatoes in the pot after draining the water, season with sea salt, cover with the lid and then give them a good shake, before placing in the roasting tin.
- 1kg /2lbs/4 oz potatoes (any kind’ll do, take your pick!)
- 2 1/2 to 5 tbsps ghee
- 4 tbsps sunflower oil (you can use any vegetable oil you have to hand)
- 2 tbsps or more of sumac to garnish
- sea salt for sprinkling
Preheat the oven to 190°C/375°F.
Pour the ghee and sunflower oil into a deep metal roasting tin or baking tray and set aside.
Scrub the potatoes well.
Chop the potatoes into halves then quarters.
Place potatoes in a large pot and sprinkle with sea salt.
Par boil for approximately 5 minutes until water is boiling vigorously or potatoes are soft on the outside but firm inside.
Place the roasting tin in the oven for 5 minutes, after tilting the tin to ensure all areas are equally covered with oil. Leave in the oven until it starts to sizzle and the ghee is melting.
Drain the potatoes and place them in the roasting tin with the melted ghee and sunflower oil making sure they’re well covered.
Sprinkle with sea salt.
Bake for 20 minutes, turn over potatoes and bake for a further 20 minutes and until the potatoes are nice and golden.
When golden and crispy, remove from the oven and sprinkle some sumac to taste (I put the potatoes in a bowl, sprinkled on the sumac and gave a good shake so the seasoning was well distributed, you may also like to add more salt to taste).
Looking for more gluten free Christmas recipes? Take your pick from these:
pommes de terre assaisonnées au four au beurre indien
- 1kg de pommes de terre
- 2 1/2 à 5 c à s de ghee (le beurre indien)
- 4 c à s d’huile végétale
- 2 c à s ou plus de sumac
- une pincée de sel de mar pour relever votre plat
Préchauffer le four à 190°C/375°F
Versez l’huile et le ghee dans une plaque à rôtir et laisser de coté
Couper les pommes de terre en deux dans le sens de longueur puis les couper en quartiers.
Mettre les pommes de terre coupées dans une casserole et couvrir avec de l’eau froide.
Saupoudrer avec du sel de mer et porter à ébullition ou blanchir les pommes de terre pendant 5 minutes.
Mettre la plaque à rôtir au four pendant 5 minutes pour faire fondre le ghee.
Etaler les pommes de terre sur la plaque, Saler et laisser cuire à four chaud pendant 40 minutes en remuant après 20 minutes et cuire jusqu’à ce que le dessus soit bien doré.
Quand les pommes de terre sont dorées et croustillantes, saupoudrer avec du sumac.