Potatoes slow cooked with herbs, garlic, and ghee.
1 lb. petite potato medley + 1 large white potato
3 tbsp. clarified ghee
1 tsp. salt
½ tsp. black pepper
1 tsp. herbs de Provence
2 garlic cloves (finely minced)
2 tbsp. freshly chopped cilantro to garnish
Start by wiping off all the potatoes using wet paper towels or a clean damp cloth.
Then cut all the small potatoes in half and cut the large potato into cubes.
Transfer the potatoes to the slow cooker.
Now, stir in ghee, salt, black pepper, herbs de Provence, and garlic until all the potatoes are well coated.
Cover the slow cooker and cook on high for 2-3 hours or on low for 4 hours.
Toss with fresh cilantro and serve.
If you do not have a slow cooker, you can roast the potatoes in the oven at 350˚F for 35-40 minutes.