Prep time: 10 mins
Cook time: 1 hr. 10 mins
- 8 small russet potatoes (thoroughly cleaned)
- Salt and pepper
- 4 tbsp. Tin Star Foods Grass-fed Ghee
- 1 tsp. herbs de Provence
- 1 tsp. garlic powder
- 1 tbsp. freshly squeezed lemon juice
- ½ cup. freshly grated parmesan cheese
- 1 tbsp. freshly chopped chives
Start by preheating the oven to 425˚F.
Now, slice each potato into very thin slices. Transfer sliced potatoes to a mixing bowl lined with damp paper towels or a clean damp kitchen towel- this will help ensure the potato slices do not turn color while you finish slicing the rest of the potatoes (you can also keep them under cold water).
Now, add ghee, herbs de Provence, and garlic powder to a small saucepan and heat until ghee melts.
Pat potatoes dry and season generously with salt and pepper. Then, arrange potatoes in a spiral pattern in a 10.25-inch cast-iron pan. Then, brush about half of the ghee mixture onto the potatoes and return the rest to the stove over very low heat. Transfer the potatoes to the oven and bake for 30 minutes. After 30 minutes, add lemon juice to the ghee mixture and stir to combine. Then, brush the rest of the ghee mixture onto the potatoes and return them to the oven for another 30 minutes.
Now, scatter parmesan cheese on top of potatoes and return to the oven for 10 minutes.
Finish the potatoes with freshly chopped chives and serve immediately.