Ingredients:

  • 1.5 lbs baby potatoes (Red, Yukon Gold, or Fingerling)
  • 3 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary or thyme, finely chopped
  • 2 tbsp avocado oil or extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp smoked paprika

Instructions:

  1. Place an empty heavy-duty rimmed baking sheet in the oven and preheat to 425°F (220°C). Wash the baby potatoes and pat them thoroughly dry to ensure a crisp roast.
  2. Halve the potatoes lengthwise. In a large mixing bowl, whisk together the avocado oil, sea salt, black pepper, smoked paprika, and chopped fresh herbs.
  3. Add the halved potatoes to the bowl and toss until every potato is thoroughly coated in the oil and spice mixture.
  4. Carefully remove the preheated hot pan from the oven. Arrange the potatoes on the sheet, ensuring they are cut-side down to maximize searing.