Vesuvio Potatoes
Prep Time
15 minutes
Prep Notes
Free of: wheat/gluten, corn, soy, eggs, dairy, refined sugar
Cooking Time
45-60 minutes
Yields
4 servings
Ingredients
4 large red, gold or Idaho potatoes; quartered
1/2 cup cold-pressed avocado oil or extra virgin olive oil
1 tsp salt
1 tsp black pepper
2 Tbsp fresh or dried oregano
2 Tbsp garlic powder
Directions
Heat oven to 425F.
Clean potatoes, then cut in quarters and then in half. Place potatoes in a large glass baking dish and pour oil and seasonings over them, toss to coat.
Roast for 45-60 minutes, turning the potatoes halfway through the cooking period.
When done, check with fork to see if easily pierced through. If so, the potatoes are done. If not, place in oven for another 10 minutes to fully cook through.
Remove from oven and cool. Serve warm.