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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.