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THE BEST & CRISPIEST ROASTED POTATOES

Prep Time: 10-15 min
Cook Time: 1 hr
Serving Size: 5-6
  • Gluten Free 
  • Dairy Free Option 
These roasted potatoes are crispy and delicious! The perfect option for those ‘fast food’ first trimester cravings. These roast potatoes are filled with nothing but natural wholesome ingredients so you don’t need to worry about eating them on repeat for the first few weeks of pregnancy. They make a wonderful entertaining dish that the whole family will love! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1kg potatoes (washed, peeled and cut into quarters)
  • 1 1/2 tsp sea salt 
  • 1 tsp bi-carb soda 
  • 4 tbsp extra virgin olive oil (EVOO) 
  • 1 tbsp ghee (melted)
  • 2 cloves garlic (finely minced) 
  • 1 tbsp rosemary (diced)
  • 1 tsp thyme 
1.  Preheat the oven to 220°C fan-forced.
2.  Fill a large pot with 2L of filtered room temperature water and heat on the stove top. 
3.  Add the potatoes, 1 tsp of sea salt and baking soda to the pot and bring to a boil. Cook for approximately 20 minutes until the potatoes are just soft but not mushy or falling apart. 
4.  Drain the potatoes and place on a lined baking sheet season with the remaining salt, rosemary, thyme, garlic, EVOO and ghee.
5.  Place in the oven to bake for 20 minutes and then turn to roast for another 20 minutes until golden and crispy. 
  • Dairy free option: Omit the ghee and use 5 tbsp olive oil instead. 

THE BEST & CRISPIEST ROASTED POTATOES

Prep Time: 10-15 min
Cook Time: 1 hr
Serving Size: 5-6
  • Gluten Free 
  • Dairy Free Option
These roasted potatoes are crispy and delicious! The perfect option for those ‘fast food’ first trimester cravings. These roast potatoes are filled with nothing but natural wholesome ingredients so you don’t need to worry about eating them on repeat for the first few weeks of pregnancy. They make a wonderful entertaining dish that the whole family will love! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1kg potatoes (washed, peeled and cut into quarters)
  • 1 ½ tsp sea salt 
  • 1 tsp bi-carb soda 
  • 4 tbsp extra virgin olive oil (EVOO) 
  • 1 tbsp ghee (melted)
  • 2 cloves garlic (finely minced) 
  • 1 tbsp rosemary (diced) 
  • 1 tsp thyme 
1.  Preheat the oven to 220°C fan-forced.
2.  Fill a large pot with 2L of filtered room temperature water and heat on the stove top. 
3. Add the potatoes, 1 tsp of sea salt and baking soda to the pot and bring to a boil. Cook for approximately 20 minutes until the potatoes are just soft but not mushy or falling apart. 
4. Drain the potatoes and place on a lined baking sheet season with the remaining salt, rosemary, thyme, garlic, EVOO and ghee.
5. Place in the oven to bake for 20 minutes and then turn to roast for another 20 minutes until golden and crispy. 

  • Dairy free option: Omit the ghee and use 5 tbsp olive oil instead. 

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