Why Roast Potatoes Are Crispier When Cooked In Ghee
If you’re aiming for perfectly crisp roast potatoes, the cooking fat you choose does some seriously heavy lifting. Organic ghee has several qualities that make it ideal for roasting.
Unlike butter, ghee has had the milk solids and water removed, leaving behind pure butterfat. This gives it a much higher smoke point, meaning it can handle high oven temperatures without burning.
High heat is exactly what you need to create that irresistible golden crust on roast potatoes. Ghee also coats the potatoes evenly, helping them crisp up while keeping the inside fluffy and soft.
Why ghee helps potatoes crisp up
Crispy roast potatoes rely on a combination of heat, fat and surface texture. When parboiled potatoes are tossed in hot ghee before roasting, the fat forms a thin layer around the roughened edges.
As the potatoes cook, that coating turns beautifully golden and crunchy. Because ghee contains no water, it doesn’t create steam in the oven the way butter can. Less steam means the potatoes roast rather than soften, giving you a crispier finish.
Another advantage is flavour. Ghee adds a rich, slightly nutty taste that pairs perfectly with potatoes and simple seasonings like salt, pepper, garlic or rosemary.
Simple crispy ghee roast potatoes recipe
Ingredients
One kg potatoes (Maris Piper or King Edward work well)
Three tablespoons organic ghee
Salt and black pepper
Optional: garlic cloves or fresh rosemary
Method
Preheat the oven to 200°C (180°C fan).
Peel and chop the potatoes into large chunks.
Parboil for about eight to ten minutes until slightly tender.
Drain and shake the potatoes gently in the pan to rough up the edges.
Heat the ghee in a roasting tray in the oven until melted and hot.
Carefully add the potatoes, turning them to coat in the ghee.
Roast for 40 - 50 minutes, turning once, until golden and crispy.
Serve immediately and enjoy roast potatoes that are crunchy on the outside and fluffy inside.