Warning: count(): Parameter must be an array or an object that implements Countable in /home/connellwf/public_html/courtneycoyle.com/wp-includes/post-template.php on line 284

Warning: count(): Parameter must be an array or an object that implements Countable in /home/connellwf/public_html/courtneycoyle.com/wp-includes/post-template.php on line 284

BlogRecipesWhole30 Roasted Potatoes

June 20, 2017by Courtney Elise0

Roasted Potatoes

These Whole30 Roasted Potatoes will make the perfect side dish for your 4th of July or other summertime Celebration!

Serves 6 

Prep time 15 minutes

Cook time 35-40 minutes

Use Whole30 compliant ingredients

 Ingredients

2 lbs small baby potatoes- halved

(you could also use any potato of your choice-russet, sweet potato, purple potato–just cube potatoes to like sizes)

4 tbsp ghee (melted) or other cooking fat of your choice

1 tbsp dried parsley

2 tsp garlic powder

1 tsp onion powder

1/4 tsp red pepper flakes

1 tsp sea salt

1/2 tsp black pepper

*You could sprinkle fresh parsley or chives for garnish*

Directions

– Preheat oven to 400° and line baking sheet with foil or parchment paper

– Cut potatoes into halves or same size cubes

– Melt the ghee in microwave or stove top

– Combine all seasonings in a bowl and add to melted ghee and stir

– Place potatoes on baking sheet and coat evenly with ghee mixture

– Bake cut side down for 15-20 mins (for crispy edges), remove from oven and toss

– Return to oven for 15-20 minutes longer until fork tender

– Served best hot with dump ranch or other compliant sauce

Courtney Elise

Courtney Elise

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

http://courtneycoyle.com/wp-content/uploads/2018/03/CourtneyConnell_Logo_215x215.png

Visit us on social networks:

© 2018 Coffee, Carrots, & Curls. Powered by Nooga Design All rights reserved.