• Author: Charlotte Smythe
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x



  • 1.5 lbs potatoes petite (small sweet potatoes)
  • ⅓ cup avocado oil
  • ¼ tsp mustard powder
  • 1 tsp lemon zest
  • 1 garlic (finely minced)
  • salt and pepper 
  • 3 tbsp melted ghee
  • 2 tbsp parsley (finely minced)
  • ½ tsp garlic powder


  1. Preheat oven to 425 degrees F.
  2. Wash and dry potatoes.
  3. Place a chopstick on each side of each potato (which will ensure you don’t cut through the potato) and make 1/8-inch slices along each potato.
  4. Now, Whisk together avocado oil, mustard powder, lemon zest and minced garlic in a small bowl.
  5. Rub each potato with the lemon garlic mixture (making sure you get in-between the slices) and season with a couple pinches of salt and pepper.
  6. Now, stir together ghee, parsley and garlic powder and set aside.
  7. Roast potatoes for 50-55 minutes or until the inside of the potatoes are tender.
  8. Half way through the roasting process, remove potatoes from the oven, gently run a fork along the tops of the potato to separate the slices, and baste with half of the ghee mixture.
  9. Remove potatoes from oven and serve with the remaining ghee mixture.


You can use grass fed butter for basting if you aren’t paleo or doing a whole30.