Garlicky Roasted Potatoes

We made these potatoes in our May 20201 “Spring Frittata” Class! Everyone thought they were the ultimate roasted potato and SO easy to make! They are great with our frittata, but also as the perfect side to go with any of your favorite proteins.

Ingredients:

2 lbs. small Yukon gold or red New potatoes, cut (if needed) into 1” chunks

3 Tbsp. avocado oil

3 cloves garlic, chopped

1 stem fresh rosemary (optional)

1 Tbs. Fresh parsley, chopped

Kosher salt and pepper

Directions:

1. Preheat oven to 425 degrees

2. Heat a small skillet over medium heat. Once warm, add avocado oil followed by

   chopped garlic and (optional) rosemary. Season the oil with salt and pepper and cook

   the herbs just until the garlic begins to turn golden brown. Immediately remove from

   heat and strain the oil directly into your rimmed baking sheet or into a bowl to toss

   with the potatoes. Reserve cooked garlic and optional rosemary in a separate bowl.

3. Place potatoes onto sheet pan tossing with herbed oil. Sprinkle with kosher salt and pepper.

4. Roast potatoes for about 45 minutes, tossing every 15 minutes or so.

5. When potatoes are crispy and golden in color, remove from oven. Add reserved toasted garlic and optional rosemary to potatoes and toss. Taste, adjusting salt/pepper as needed.

6. Sprinkle with chopped parsley and serve.