Roasted Fingerling Potatoes

• 1 pound fingerling potatoes (454g) sliced in half lengthwise
• 2 tablespoons olive oil (30ml)
• 1 tablespoon minced garlic (10g) roughly minced
• 3/4 teaspoon kosher salt (4g)

black pepper for seasoning

• 2 teaspoon chopped chives (2g)

1. Preheat oven to 400°F (204ºC).
2. Heat a large oven-proof skillet on a stovetop over medium heat.
3. Once hot, add the olive oil. When the oil is warm, add garlic and saute until fragrant, 30 seconds.
4. Add sliced fingerling potatoes and stir until coated with the oil.
5. Sprinkle in salt over the potatoes and stir to combine.
6. Transfer skillet to the center position in the oven.
7. Cook until the potatoes are lightly golden and fork tender, 20 to 25 minutes.
8. Season potatoes with black pepper and garnish with chives.
9. Place roasted fingerling potatoes in a large bowl and serve hot.

MAKE IT WHOLE30: Use extra-virgin olive oil or ghee instead of olive oil. Use sea salt instead of kosher salt.