Ingredients

The following ingredients have 6 Servings
  • 2 pounds baby potatoes (I recommend Yukon Gold)
  • 2 tablespoon avocado oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • *optional: a handful of garlic cloves still in their skin, a few springs of fresh thyme and/or rosemary (or a 1/4-1/2 teaspoon dried herbs)

Instruction

  • Pre-heat oven to 425ºF. Rinse and scrub potatoes under cold water, pat dry. Cut the potatoes into quarters or in half, depending on size. Transfer the potatoes into a large bowl and season with avocado oil, pepper, garlic powder and toss to coat (do not add the salt yet!). If desired, toss in 6-8 unpeeled cloves of garlic and a few sprigs of fresh thyme and/or rosemary.
  • Arrange the potatoes, cut side down, on a rimmed baking sheet coated with cooking spray. Roast for 20 minutes or until the bottoms are brown and crispy. Turn the potatoes with a spatula and continue roasting for another 10-20 minutes (until crispy on the outside and creamy and soft on the inside).
  • Sprinkle salt over the top, serve and enjoy!