Ghee Roasted Parsley Potatoes with Garlic Yogurt Aioli

Fall in love with potatoes again with this delicious Roasted Potato recipe made with our 52 Fields Ghee + MCT!

Roasted Parsley Potato Ingredients:

  • 1.5lbs (6 cups) baby potatoes
  • 1/2 lemon, freshly squeezed
  • 3 garlic cloves, minced
  • 2 tbsp 52 Fields Ghee + MCT Oil
  • 1 cup Italian parsley, roughly chopped
  • 1 tsp sea salt

Garlic Yogurt Aioli Ingredients:

  • 1 cup full-fat yogurt
  • 1/2 lemon, freshly squeezed
  • 1 garlic clove, minced
  • pinch of sea salt
Ghee_MCT_Potatoes
Photo by Rachel Molenda

DIRECTIONS:

  1. Preheat oven to 425 F.
  2. Slice baby potatoes in half and place in bowl. Top with all remaining potato ingredients and toss until potatoes are well coated.
  3. Transfer to baking sheet and bake for 20 minutes. Flip and toss potatoes with a spatula and bake for another 5-7 minutes until crispy. Remove from oven.
  4. While potatoes are cooking, mix together Garlic Yogurt Aioli ingredients (yogurt, garlic, lemon and sea salt) in a small bowl.
  5. Enjoy!

This recipe is brought to you by Rachel Molenda. Rachel Molenda (@rachelmmolenda) is Toronto-based Intuitive Eating & Body Image Coach and Host of the Fill Your Cup Podcast, on a mission to help women stop hating on their bodies and feeling out of control around food. Rachel’s non-restrictive, intuitive eating approach to food has helped thousands of women put an end to emotional eating, binge eating and disordered eating and find an effortless and enjoyable healthy way of eating and living. Learn more about Rachel at rachelmmolenda.com