Lily Walker
Course: Side Dish Cuisine: American Prep Time: 30 minutes Cook Time: 35 minutes Total Time: 55 minutes Calories: 147kcal
Let’s get started!
– 2 pounds red or yellow skinned potatoes – 2 tablespoons olive oil – 1 teaspoon garlic powder – 3 tablespoons fresh herbs chopped rosemary, parsley, thyme, basil – 1/2 teaspoon paprika – coarse salt and pepper to taste
1. Set one big baking sheet covered with parchment paper and preheat the oven to 425 degrees Fahrenheit. 2. Spread avocado oil over the chopped potatoes that are placed on the baking sheet. Oil should cover the potatoes, but not completely submerge them. Next, season with salt, pepper, and, if desired, rosemary, and thoroughly mix.
3. Roast for twenty to twenty-five minutes, or until golden brown and crispy. When they are soft in the center and have turned golden brown on the bottom and edges, you know they are done.
4. Savor right away with your preferred sides and sauces. Hot sauce or ketchup is what we like. Aioli would taste good too. 5. Leftovers can be refrigerated for a maximum of three to four days. Reheat in the microwave or, as we prefer, over medium heat in a cast-iron skillet.