Garlic Parmesan Potatoes

INGREDIENTS

• 1 lb red mini potatoes, washed and halved
• 1 tsp sea salt for boiling potatoes

Parmesan Mix:

• ¾ cup freshly shredded parmesan cheese
• 4-5 cloves fresh minced garlic
• 2 tbsp melted butter
• ½ cup chopped cilantro
• 2 tsp Garlic of Eden seasoning
• 1 tsp smoked paprika
• ½ tsp sea salt, or to taste
• 3-4 tbsp olive oil
• ½ lemon, juiced

Sauce:

• ½ avocado
• ¼ cup chopped cilantro
• 2 tbsp sour cream
• ½ lemon, juiced
• 1 garlic clove
• Sea salt and black pepper, to taste
• 1.5 tbsp Garlic of Eden seasoning
• 2 tbsp olive oil

Garnish:

• ¼ cup fresh chopped cilantro
• Lemon slices
• Red chili flakes

INSTRUCTIONS

1. Begin by parboiling the potatoes in a pot of water with 1 tsp of sea salt for 5-6 minutes, or until fork-tender.
2. While the potatoes are boiling, prepare the Parmesan mix. In a small bowl, combine the Parmesan, minced garlic, melted butter, chopped cilantro, Garlic of Eden seasoning, smoked paprika, olive oil, and ½ tsp of salt. Mix until well combined.
3. Preheat your oven to broil. Drain the potatoes and toss them in the Parmesan mix.
4. Grease a baking sheet with olive oil and arrange the potatoes face-down. Broil for 5-6 minutes or until the edges begin to brown. Flip the potatoes and broil for another 5-6 minutes.
5. Garnish the roasted potatoes with fresh cilantro, lemon slices, and red chili flakes.
6. For the Sauce: Combine all sauce ingredients in a food processor and blend until smooth. Adjust salt and pepper as needed.
7. Serve the sauce alongside the roasted garlic Parmesan potatoes for a flavor-packed experience.