Eat More Plants.

Roasted Potatoes with Avocado & Parsley.

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When it comes to cooking, the one thing that’s really stuck with me over the years, is that simple is best. Using the best quality ingredients and making sure each flavor and texture is treated with care and finesse should take precedent over everything else.

This roasted potato dish is a bunch of my favorite things all tossed together.

Start with clean potatoes and chop them into even sized pieces. Uneven sized pieces will cause the potatoes to cook unevenly; some will be underdone and some will be overdone.

Preheat your oven to 450 degrees F and line a baking sheet with parchment paper.

Toss the potatoes in a bowl with olive oil, salt, garlic powder and smoked paprika.

Spread your potatoes on the baking sheet without overlapping. Drizzle a little extra olive oil on top of them too.

Roast at 450 for 25 minutes and then raise the heat to broil for another 4-5 minutes.

You want them to be crispy and look golden brown. Taste if you’re not sure if they’re done!

Remove from the oven, gently scoop your potatoes off and pour into a mixing bowl.

Mix with lemon zest, lemon juice, a lot of fresh chopped parsley, chopped avocado and fresh ground pepper. Taste and add more salt and/or lemon juice if necessary. The flavor of the potatoes is best if properly seasoned; just make sure you taste them before adding more.

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2 Responses to “Roasted Potatoes with Avocado & Parsley.”

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