Ingredients
The following ingredients have 7 Servings
- 1 ¾ – 2 lbs. small baby red potatoes, halved
- 3 tablespoon ghee, melted (or butter, if not Whole30. See Notes for dairy-free option)
- 2 teaspoons dried dill
- 1 teaspoon dried parsley or chives
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instruction
- Preheat the oven to 400°F.
- In a small bowl mix together the ghee, dill, parsley or chives, garlic powder, onion powder, salt and pepper.
- Pour the seasoned ghee into a 9×13-inch baking dish so that it covers the entire bottom of the dish.
- Place the potato halves in the baking dish. Using your hands or a large spoon, toss the potatoes to coat them in the ghee mixture. Turn all of the potatoes cut side down then sprinkle with a bit more salt.
- Bake for 35-40 minutes or until the potatoes reach the desired degree of crispiness. The bottoms should be nice and golden brown and crisp and the insides soft.
