Large pot
Kitchen knife
Cutting Board
Baking pan
Parchment Paper
Spatula
Strainer
- 6 Medium Yukon Gold potatoes
- 1 cup Avocado oil divided
- 1/2 tbsp Kosher salt
- 2 cloves Garlic
- Fine sea salt for the water
Preheat the oven to 450 F.
Bring a large pot of water to a boil then salt it heavily.
Cut the potatoes into large chunks and put in the pot.
Cook the potatoes for 10 minutes, then drain and place them on a lined pan.
Smash them gently with the back of a spatula.
Pour over 1/2 cup of oil and the salt. Gently mix and roast for 20 minutes.
Mince the garlic and add it and the rest of the oil to the potatoes and gently mix again.
Roast another 25 minutes until crisp and golden.
Calories: 584kcal | Carbohydrates: 45g | Protein: 5g | Fat: 44g | Saturated Fat: 5g | Sodium: 713mg | Potassium: 1081mg | Fiber: 6g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 51mg | Calcium: 33mg | Iron: 2mg