Ingredients
Scale
- Rainbow baby potatoes, halved
- Salt for boiling water
- 1 tablespoon baking soda
- SPG seasoning (blend of salt, pepper, and garlic powder)
- Avocado oil for tossing and baking
- Extra virgin olive oil for finishing
- Fresh parsley, chopped
Instructions
- Prep and Boil:
- Wash and halve the rainbow potatoes.
- In a large pot, bring water to a rolling boil and add a generous amount of salt along with the baking soda.
- Add the potatoes and boil until they reach an internal temperature of 195°F (90°C), which should make them fork-tender.
- Dry and Season:
- Drain the potatoes and return them to the hot, dry pan to remove any excess moisture.
- Once dried, toss the potatoes with SPG seasoning and avocado oil until they are well coated.
- Bake to Crisp:
- Preheat your oven to 450°F (232°C).
- Place the potatoes cut side down on a baking sheet lined with parchment paper.
- Bake in the preheated oven until the cut sides are golden brown and crispy.
- Finish and Serve:
- Remove the potatoes from the oven and while still hot, drizzle with good quality extra virgin olive oil for a rich, flavorful finish.
- Sprinkle freshly chopped parsley over the top for a fresh herbal note.
- Enjoy:
- Serve these as a delightful side dish that pairs wonderfully with a variety of mains, from roast meats to grilled vegetables.
