Crispy Whey-Braised Potatoes

These delicious potatoes make an excellent side dish. Serve them warm, lightly seasoned with smoked salt and garnished with rosemary.

Photography By Laura Silverman | January 01, 2017


Preheat oven to 400º.

Halve the potatoes the long way. Place them in a single layer in a large sauté pan. Add the whey and place the pan over medium-high heat. Cover and simmer until fork tender, about 15 minutes.

Using tongs, transfer the potatoes to a large bowl, discarding any whey that hasn’t been absorbed. Add the ghee and sea salt and toss to coat well. Spread the potatoes out, cut-side down, on a baking sheet, and lightly smash with the flat side of a large spoon or the bottom of a glass. Roast until golden and crisp, about 30 minutes.

Lightly season with smoked salt, garnish with rosemary, and serve warm.

Serves 4 as a side dish


  • 1 pound small red potatoes
  • 1½ cups whey
  • 1½ tablespoons ghee, melted
  • ½ teaspoon sea salt
  • Smoked salt
  • 2 tablespoons minced rosemary
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