Roasted Potatoes

Roasted potatoes

Inspiration:

These roasted potatoes are a great weekly staple, mainly because: leftovers & versatility. We normally have these as a side dish, and then they transfer over the next few days to breakfast (just add eggs), salads, lunches + snacks. I like to cut my potatoes in half = more surface area to crisp up + faster cooking times.

Ingredients:

__1 lb fingerling (or other small) potato
__1 Tbsp minced garlic
__2 Tbsp olive oil
__Salt + pepper, chili flakes (optional)

Instructions:

Roast

Preheat the oven to 425.

Wash & cut potatoes in half.

Toss with olive oil, salt + pepper, garlic. If you like a bit of spice, add chili flakes.

Spread out on a rimmed baking sheet (I like to line mine with parchment paper). Place in pre-heated oven and bake for 20-25 minutes, flipping half-way through.

Enjoy.