The Sol Journal

Ghee-Roasted Potatoes with Rosemary & Fenugreek

recipes

Ghee-Roasted Potatoes with Rosemary & Fenugreek

24 December, 2025

A comforting classic with a nourishing twist. These ghee-roasted potatoes are crisp, grounding and gently supportive of digestion — perfect for cosy evenings and slow, intentional meals.

There’s something deeply comforting about roast potatoes. Crispy on the outside, soft and fluffy on the inside — they’re the kind of food that invites you to slow down, gather around the table and truly enjoy the moment.

This version reimagines the classic with digestion in mind. Instead of heavy, inflammatory oils, we use organic grass-fed ghee — a traditional fat that’s gentle on the gut and rich in flavour. Paired with rosemary, garlic and warming fenugreek seeds, these potatoes feel grounding, aromatic and deeply satisfying, without leaving you feeling weighed down. Fenugreek has long been used in traditional food cultures to support digestion, while rosemary helps stimulate digestive juices and adds a beautiful savoury depth.

The result? A roast potato that feels both comforting and supportive — the kind of food that nourishes you on every level. Perfect as a side for a slow Sunday dinner or as a simple, wholesome addition to your weekly meals.

Ingredients

500g Desiree or Dutch Cream potatoes, washed and roughly chopped
2 tbsp organic grass-fed ghee, melted
3 sprigs rosemary, leaves removed
2 cloves garlic, lightly crushed
1 tbsp fenugreek seeds
Sea salt and cracked black pepper, to taste

Method

  1. Preheat your oven to 180°C.
  2. Place the potatoes and garlic onto a large baking tray. Drizzle with the melted ghee, then scatter over the rosemary, fenugreek seeds, sea salt and pepper. Toss well to coat evenly.
  3. Roast for 45 minutes, or until golden, crisp and caramelised. Turn the potatoes every 15 minutes to ensure even cooking and that perfect crunch.
  4. Serve warm and enjoy.