One-Pan Ghee Potatoes with Rotana El Halouba Pure Ghee
The Secret Is the Ghee
One-pan potatoes are a staple in Egyptian households — but most versions are good, not great. The difference is the fat. Rotana El Halouba pure ghee has a smoke point of ~250°C and a rich, nutty flavour that refined oil simply cannot replicate.
Ingredients (serves 4)
Method
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Step 1 — Par-boil
Place potato chunks in cold, salted water. Bring to a boil and cook for 8 minutes until just tender at the edges but still firm at the centre. Drain and let steam-dry for 5 minutes — this is the step that gets you crispy.
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Step 2 — Sear in ghee
Heat the ghee in a large, heavy pan over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the garlic, stir once, then add the potatoes in a single layer. Do not move them for 4 minutes.
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Step 3 — Flip and finish
Flip each piece and add the turmeric. Cook another 4–5 minutes until all sides are deeply golden and the edges are crisp.
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Step 4 — Season and serve
Season with salt and pepper. Serve immediately, scattered with fresh coriander.
Note: The ghee will re-solidify in the pan as it cools. That is normal — pure ghee has no added emulsifiers. Reheat gently and it returns to liquid.
Products Used in This Recipe
Available at selected retail outlets.
New Zealand Ghee Barrels
Butter Block — New Zealand
Watch the Recipe
Frequently Asked Questions
You can, but butter burns at ~175°C while pure ghee handles ~250°C. The potatoes won't crisp as well and may stick. If you only have butter, lower the heat and add a splash of neutral oil to raise the smoke point.
Waxy varieties like Nicola or Charlotte hold their shape through par-boiling and searing. Floury potatoes like Maris Piper will break apart. In Egypt, baladi potatoes (وطني) work perfectly.
Par-boil and steam-dry the potatoes up to 4 hours ahead, then store uncovered in the fridge — this actually improves crisping. Sear them just before serving; they only take 8–10 minutes from cold.
Pure ghee contains no added emulsifiers or hydrogenated fats, so it returns to a semi-solid state below ~24°C. This is a sign of quality. Reheat gently and it liquefies completely.
