Who needs another recipe for roasted vegetables? If you are using olive oil and a 450 degree oven, you may want to reconsider. I want to put it out there that you can use ghee instead of other heat-sensitive oils and use a lower temperature and still get good results. Keep in mind that oils are susceptible to damage from heat. The fats that are safer to heat are ghee and coconut oil–I prefer the flavor of ghee. This same recipe can be used for sweet potatoes and other vegetables. I’ve tried Jerusalem artichokes also–be sure to slice these thin and don’t hesitate to use a mixture of your favorite vegetables. Keep in mind that some cook faster than others–cut the starchy ones that cook slower into 1/4 inch slices.
White/red potatoes are a rare treat for us because they are so starchy and high-glycemic. For special occasions they are perfect!
2 medium potatoes (red or white), cut in half length-wise and then sliced in 1/4 inch pieces
1 tsp. dried onion flakes or granules (available from Frontier Co-op with no other ingredients and no salt)
1/2 to 1 tsp. sea salt (use a 1/2 tsp. before baking and then salt more to taste if desired before serving)
black pepper, optional
1 Tbsp. ghee
Heat oven to 350 degrees F. Melt ghee in the pre-heating oven in a baking tray large enough to accommodate the potatoes in a thin layer–about 9 X 12 inches. Remove the pan from the oven and add the potato slices stirring well to coat the potatoes in the melted ghee. Add the salt, onion flakes and black pepper. Stir well and spread out so the pieces are not on top of each other. Place in the oven and bake for 15 minutes. Use a spatula and loosen them, and flip them as best you can. Place back in the oven and bake another 10-15 minutes until lightly browned and tender. They should be crispy and perfectly salty so salt to taste. Serve immediately.