Ingredients
1½ pounds baby red potatoes or baby yukon golds, cut in half
½ cup apple cider vinegar
kosher salt + black pepper
3 tablespoons avocado oil (ghee or high heat oil)
1 tablespoon fresh rosemary, minced (plus 2-3 stems)
1 teaspoon garlic powder
½ teaspoon onion powder
Instructions
PREP: Add 6 cups water to a large pot and bring to a boil. Position a rack in the center of the oven and preheat the oven to 450ºF. Spray a large rimmed baking sheet with cooking spray; set aside.
PARBOIL: When the water is boiling, add the cider vinegar and 2 teaspoons kosher salt. Bring the pot back to a boil. Then add the potatoes and cook for 8-10 minutes or until *just* tender. Test by piercing with a paring knife for doneness. Carefully drain the potatoes in a colander, but DO NOT RINSE. Allow the potatoes to sit for 10 minutes and dry out.
TOSS: In a large bowl, toss the potatoes with ¾ teaspoon kosher salt, a big pinch of black pepper, oil, garlic powder, onion powder, minced rosemary, and whole rosemary stems until all the potatoes are evenly coated.
ROAST: Spread the potatoes out on the baking sheet so they are all in a single layer, tucking the large rosemary sticks under a few pieces of potatoes. Roast for 30-40 minutes, flipping them halfway through until the potatoes are golden and crispy. Discard the large rosemary stems and serve with your favorite main dish! How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
