Recipe used with permission by The Real Food Dietitians. The recipe originally appeared here The Real Food Dieticians
Prep time: 15 minutes
Total time: 1 hour 5 minutes
For the Potatoes:
1 lb. small red potatoes
1 Tbsp. ghee (may sub olive oil, but ghee makes them crispier)
1 Tbsp. olive oil or avocado oil
¼ tsp. garlic powder
¼ tsp. onion powder
Coarse salt & cracked black pepper to taste
For the Garlic-Herb Oil:
¼ cup olive oil or avocado oil
½ cup fresh parsley leaves
1 Tbsp. fresh rosemary
1 Tbsp. fresh thyme
1 small clove garlic
¼ tsp. salt
Preheat oven to 450℉.
Cook Potatoes in instapot or on the stovetop.
For instapot: Add 1 cup water to the bottom of the Instant Pot. using the metal steamer and add potatoes on top. Secure lid and cook for 15-17 minutes or until potatoes are tender.
For Stovetop: Boil Potatoes on the stovetop until tender and easily pierced with a fork.
Once cooked, remove potatoes lightly pat them dry using a clean kitchen towel, and transfer to a large parchment-lined rimmed baking sheet.
Coat potatoes with ghee, oil, garlic powder, and onion powder.
Gently press down on potatoes with a flat-bottomed glass, and flatten them to about ½-inch thick.
Sprinkle potatoes with salt and pepper and bake 28-30 minutes or until lightly golden brown on the underside and crisp on the edges.
While the potatoes are baking, combine garlic-herb oil ingredients in a small food processor or a personal sized blender and blend until smooth.
Before serving, drizzle garlic-herb oil on potatoes or serve herb oil on the side for dipping.