Herb Roasted Potatoes
4 cups of the smallest potatoes available (we used Honey Gold, fingerlings would work as well)
2 tablespoons ghee
½ tablespoon rosemary, finely chopped
½ tablespoon thyme, finely chopped
freshly ground black pepper
Cook the potatoes in salted, boiling water until very tender to a knife tip but not mushy. Remove and allow to drain on paper towels. Once cool enough to handle, lightly smash the potatoes with the bottom of a heavy glass or bowl.
Heat the ghee over medium heat in a large cast iron pan or heavy-bottom pan. Add the potatoes and cook, shaking the potatoes occasionally until crispy and golden brown on all sides. Add the herbs and season with salt a pepper.