Skip to main content
Potatoes Cooked In Clarified Butter


  • 225g butter
  • 8 waxy spuds (we used roosters)
Potatoes Cooked In Clarified Butter


Clarified butter is butter with the salt and milk particles removed. It is excellent for cooking as it can withstand a higher heat with the milk and salt removed. It will keep covered in the fridge for a couple of weeks.


  • Preheat oven to 120 degrees Celcius.
  • To make the clarified butter melt it gently in a saucepan.
  • Allow it to stand for a few minutes then spoon the crusty white layer of salt particles off the top.
  • Underneath is the clear liquid known as clarified butter.
  • The milky liquid at the bottom can be discarded or used in a white sauce.
  • Peel your spuds and cut into 1 inch thick rings.
  • Pop into a roasting tin in a single layer and cover with clarified butter.
  • Turn over to cover both sides.
  • Pop into the oven and cook for approximately 1 hour until cooked through and lovely and crunchy on the outside.
  • Serve as a side with anything.