1 lb. Red Dog Farm German Butterball Potatoes, cut into equal-sized pieces, leave skin on
6 cloves of garlic
2 Tbls. light olive oil
1 Tbls. Red Dog Farm chives, chopped
1 Tbls. lemon juice
Sea salt
Fresh ground black pepper

Heat your oven to 375ºF. Wash, then cut your potatoes into chunks which are the same size. Place the potatoes and garlic into a pot along with a tablespoon of salt, cover with cold water and bring to the boil.

Boil the potatoes for 5-8 minutes, or until partially cooked. Drain the potatoes and garlic in a colander and leave for 5-7 minutes. While the potatoes are steaming, add the oil to a roasting pan and place it in the oven. You want the oil to heat up so that it can sear the outside of the potatoes and make them crispy.

Remove the pan from the oven, add the potatoes and garlic then toss your potatoes in the hot oil using a large spoon. Return pan to oven and cook potatoes for 30-35 minutes until lightly golden and cooked through.

Remove the potatoes from the oven and toss them with the chives and lemon juice, then season with salt and black pepper.