20190612_TorySport_InsideTrack_2302

Image via Tory Sport

1 pound of heirloom baby potatoes or fingerling potatoes, scrubbed
1 handful of fresh dill, chopped
3-4 garlic cloves, smashed and minced
4 tablespoons of avocado oil
Juice and zest of 1 lemon
Sea salt and black pepper to taste
Olive oil to finish

Pre-heat oven to 425F. In a large pot, add water and salt generously, add scrubbed potatoes to pot and bring to a boil. Then simmer and cover. Let simmer for about 15 minutes or until potatoes are tender. Drain water and rinse with cold water to stop cooking. Let cool.

On a parchment paper covered sheet pan, add potatoes and gently smash with the back of a fork. Drizzle avocado oil, sprinkle fresh dill, minced garlic, lemon zest and lemon juice. Massage in everything with your hands. Season with a little salt and pepper.

Roast in oven for 30 minutes or until mashed bits begin to char. Let cool and drizzle with olive oil.

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