Crispy Whey-Braised Potatoes


Serves 4 as a side dish

1 pound small red potatoes
1½ cups whey
1½ tablespoons ghee, melted
½ teaspoon sea salt
Smoked salt
2 tablespoons minced rosemary

Preheat oven to 400º.

Halve the potatoes the long way. Place them in a single layer in a large sauté pan. Add the whey and place the pan over medium-high heat. Cover and simmer until fork tender, about 15 minutes.

Using tongs, transfer the potatoes to a large bowl, discarding any whey that hasn’t been absorbed. Add the ghee and sea salt and toss to coat well. Spread the potatoes out, cut-side down, on a baking sheet, and lightly smash with the flat side of a large spoon or the bottom of a glass. Roast until golden and crisp, about 30 minutes.

Lightly season with smoked salt, garnish with rosemary, and serve warm.

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