gluten-free | whole30
+ baby red potatoes + ghee (or butter) + dried dill + dried parsley or chives + garlic powder + onion powder + sea salt + pepper
In a small bowl mix together the ghee and all herbs and salt & pepper. Pour the ghee into a 9x13 baking dish and coat the bottom.
Place the potato halves in the melted seasoned ghee, cut side down. Brush the tops of the potatoes with seasoned ghee that pooled between the potato halves.
Bake for 35-40 minutes until potatoes reach desired degree of crispiness. Bottoms should be golden brown and crisp.
Serve hot from the oven with a side of ranch dressing for dipping.
We highly recommend making our homemade ranch dressing to serve as a dipping sauce for these crispy potato halves.
This recipe is an easy to make side dish that pairs with almost any entree! Plus the leftovers are great served the next morning for breakfast!
A Whole30-friendly side that will please a crowd!