Ingredients
-
2 pounds yukon gold potatoes, peeled and cubed
-
3 tablespoons ghee, melted
-
1 garlic clove, minced
-
1 teaspoon turmeric
-
½ teaspoon ground coriander
-
½ teaspoon white pepper
-
½ teaspoon red pepper flakes
-
¼ – ½ teaspoon salt, to taste
-
juice of 2 lemon
-
zest of ½ lemon
-
½ cup packed fresh cilantro, minced
-
½ cup packed fresh parsley, minced
-
¼ cup fresh dill, minced
-
3 tablespoons fresh mint, minced
-
flake salt, for garnish
Instructions
- Bring a large pot of water to boil. Place cubed potatoes in the pot and cook for 15 minutes, until fork tender but not mushy. Drain.
- Heat a large saute pan over medium heat and add ghee and garlic clove. Cook for about 2 minutes, until fragrant, then add the potatoes to the pan so the they are flat and not overlapping. Cook for about 5-6 minutes then flip to cook on other sides. After another 5-6 minutes, when the potatoes begin to get crispy and softer on the inside, add turmeric, coriander, pepper, red pepper flakes, and salt. Toss to coat the potatoes completely. Remove from heat then add lemon juice and zest along with the cilantro, parsley, dill and mint. Toss to coat.
- Serve with flake salt on top!
