This past Sunday was Easter and I had a BLAST cooking for people who actually like to eat. At least that’s always my joke when extended family is in town because as you know the kids are, well, kids and The Husband isn’t, you know, a foodie.
But with a full house like this…
People eat and they eat all day!
I made my customary grilled pork loin as the main course.
But this year I decided to have a little fun with the sides and thought I’d share each one in a post — starting with the potatoes.
For the first time I made a side of roasted red potatoes and they were a hit! Even the 8-year-old devoured them saying they were his favorite. The best part — they are SO simple. Here’s what I did…
- 15 medium red potatoes
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 2 tbsp avocado oil
- 1 tsp kosher salt
- Pinch of black pepper
Preheat the oven to 425 degrees.
Wash the potatoes, scrubbing with a brush if you have one. Quarter the potatoes or cut into sixths depending on their size and place them in a large baking dish.
Add the chopped onion and garlic.
Drizzle with the oil and then toss everything with your hands. Get in there and massage; you want to coat the potatoes in a little oil and spread out the garlic and onion really well.
Sprinkle on the salt and pepper.
Roast for 40 minutes tossing and turning at least once halfway through.
This is the first time I’ve used avocado oil. I saw it at Costco and decided to give it a try after seeing such a high smoke point. It was a wonderfully light and really complemented the potatoes.
I’m estimating the servings of this side dish at about 12. We easily served 6 adults and 3 children with enough leftovers for 4.
|Servings||Amt per Serving|
|12||About a cup|
|223||3g||4g||old: 4||new: 6|