Ghee Roasted Parsley Potatoes with Garlic Yogurt Aioli
I’ve gotta say, it’s really nice to be pals with potatoes again. For the longest time, I avoided them because I classified them as a “bad food” (this is why I no longer do that). But turns out, they are actually a pretty great food and I feel good eating them.
It’s okay to not eat potatoes if you genuinely don’t enjoy them or they don’t make you feel well. But we need to be careful when it comes to food so as not to victimize them in order to protect our relationship with food (i.e. by calling potatoes a “bad food” you are, in turn, calling yourself “bad” when you eat them). This is what I coach clients through in my one-one-one coaching program, The Intuitive Way For Eating.
I found that I loved potatoes more when they were extra crispy, perfectly salted and paired with a creamy sauce, and so intuitively, I created just that!
The magic ingredient in this recipe is ghee, otherwise known as clarified butter. The cool thing about ghee is that even if you are sensitive to dairy, unless you are severely sensitive or allergic, you can tolerate ghee because the milk proteins (that typically make butter difficult to digest) are removed in the process of making it. It also brings that same rich buttery flavour.
For this recipe, I used 52 Fields (owned by our dear friends at St. Francis Herb Farm) Ghee + MCT Oil. The convenience-loving millennial in me couldn’t resist the fact that I didn’t even have to dirty a pot to melt the ghee for this recipe because it’s already comes in liquid form!
All you have to do is drizzle your potatoes and pop them in the oven. If you have more time though and want an even more rich, buttery flavour, you can use their Ghee by melting it in a pot and then drizzling it over your potatoes.
Roasted Parsley Potatoes with Garlic Yogurt Aioli
Roasted Parsley Potato Ingredients:
1.5lbs (6 cups) baby potatoes
1/2 lemon, freshly squeezed
3 garlic cloves, minced
2 tbsp 52 Fields Ghee + MCT Oil
1 cup Italian parsley, roughly chopped
1 tsp sea salt
Garlic Yogurt Aioli Ingredients:
1 cup full-fat yogurt
1/2 lemon, freshly squeezed
1 garlic clove, minced
pinch of sea salt
Directions:
Preheat oven to 425 F.
Slice baby potatoes in half and place in bowl. Top with all remaining potato ingredients and toss until potatoes are well coated.
Transfer to baking sheet and bake for 20 minutes. Flip and toss potatoes with a spatula and bake for another 5-7 minutes until crispy. Remove from oven.
While potatoes are cooking, mix together Garlic Yogurt Aioli ingredients (yogurt, garlic, lemon and sea salt) in a small bowl.
Enjoy!