Fingerling Potatoes Browned in Rosemary Infused Ghee


Serves 2 – 4

1 pound fingerling potatoes, scrubbed but not peeled
1 tbsp fresh rosemary needles, finely minced
4 tbsp Ancient Organics Ghee
Maldon sea salt and freshly ground pepper

Slice the potatoes lengthwise in half.
Steam the potatoes over simmering water until tender, about 20 minutes.
Check to make sure by piercing one with a paring knife: it should go in easily.
Meanwhile melt the ghee with the rosemary over low heat in a 10-inch cast iron skillet or one large enough to hold the potatoes.
When the potatoes are done, tip them into the pan with the ghee, shuffle the pan to even them out then raise the heat just a tad and cook.
Turn the potatoes every several minutes, until the cut surfaces are browned and crisp, about 20 minutes in all.
Sesaon with the salt and pepper and serve.

Contributed by Deborah Madison

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I forage for wild mushrooms and sautéing them in Ancient Organics Ghee gives them a whole new depth and complexity of flavor!

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