Breakfast, Dinner, Lunch, Side Dish
  • 2 Kilo red skin potatoes, quartered
  • 5 cloves garlic, minced
  • 2 tbsp avocado oil/coco oil
  • A bit Himalayan salt
  • a bit fresh ground pepper
  • a bit fresh parsley, chopped
  1. Preheat oven to 230 Celsius. Line a large baking sheet with foil.
  2. In a large bowl, toss the potatoes and garlic in the oil. Sprinkle with salt and ground pepper and toss again. Spread potatoes onto baking sheet (I like to put them all skin side down) and bake for 25-35 minutes until tender and golden brown.
  3. Sprinkle with fresh parsley. Serve.