Butter roast potatoes

These tasty butter roast potatoes take roast potatoes to a whole new level. The potatoes are roasted in butter which gives a crispy outside with a soft buttery centre. I've chosen to make them plain, but you can oomph them up by adding chopped thyme, rosemary or even garlic into the pan.

📝 Ingredients

• 1 pound / 450 grams potatoes
• 1 ounce / 30 grams unsalted butter or ghee (OR)
• 2 ounces / 60 grams ghee
• 2 tablespoons sunflower or other neutral-flavoured oil (do not use if using ghee)
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon chopped parsley (optional)
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon chilli flakes (or to taste)
• 1 - 2 cloves crushed garlic
• 1 tablespoon grated parmesan cheese
• 1 teaspoon dried Italian herbs

👨‍🍳 Instructions

1. 1Preheat the oven to 200°C / 400°F.
2. 2Scrub the potatoes to remove any surface dirt and cut them into evenly-sized pieces. If you prefer you can peel the potatoes.
3. 3Rinse the cut potatoes in cold water then drain them and pat with paper towel to remove surface moisture.
4. 4Place the potatoes in a bowl and pour over the oil and melted butter (or ghee). Add salt and any of the optional extras that you might be using. Mix well to combine.
5. 5Tip the potatoes onto a baking tray lined with parchment paper and spread them out in a single layer. Make sure to pour all the oil/butter mixture over the potatoes.
6. 6Bake in a preheated oven (200C / 400F) for twenty minutes then use a spatula to turn the potatoes over.
7. 7Replace the potatoes in the oven and continue to bake for another 10 to 15 minutes until the potatoes are cooked and golden.
8. 8Test for doneness. If you feel the potatoes are not quite cooked, simply return the tray to the oven for another minute or two. The actual cooking time will depend on the variety of potato you selected. Some varieties cook faster than others.
9. 9Serve hot as a side dish. Optionally, sprinkle with chopped parsley.