Ingredients:
- 1.5 lbs baby dutch yellow potatoes
- 3 tbsp olive oil, extra virgin
- 3 tbsp ghee
- 1 tbsp garlic, minced (about 3 cloves)
Italian Seasoning
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp onion powder
- 1/2 tsp crushed red pepper
- 3/4 tsp salt
- 1/2 tsp pepper
Optional: fresh chopped parsley
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Instructions:
PREHEAT oven to 450 degrees.
BRING a pot of water to boiling and then add the potatoes. Allow them to boil for 5-8 minutes or until potatoes are a little soft to the touch.
OIL your baking sheet with olive oil (or another cooking fat of choice) to prevent sticking.
SPREAD your potatoes in an even layer on the baking sheet. You don't want one on top of another or they won't brown as well.
GENTLY PRESS DOWN on each potato using a potato masher or fork so they are a bit flattened. (The potato masher does a better job because it evenly flattens the potato. You'll have more potatoes fall apart if you use the fork but don't sweat it. They'll taste delicious anyway.)
MELT your ghee in a microwave safe dish or on the stove.
STIR the garlic into the ghee.
POUR your ghee/garlic mixture over each potato.
SPRINKLE all Italian Seasoning ingredients over the top of your potatoes.
BAKE for 20-25 minutes. (25 minutes works best for my oven.) Remove from the oven and add fresh chopped parsley (optional).