Nigella Roasted Potatoes

Ingredients

• 1 1/2 pounds baby potatoes
• 1 1/2 tsp nigella (aka kalonji or onion seed)
• 4 garlic cloves (peeled and smashed with the side of knife)
• 1/4 tsp freshly ground black pepper
• 1/2 tsp sea salt (or to taste)
• 3 Tbsp avocado oil (or any neutral high smoke point oil)

Instructions

1. Preheat oven to 450°F (230°C).

2. In a small bowl, mix the smashed garlic cloves and oil. Let the garlic flavor the oil for about 10 minutes. This is a good time to scrub and rinse the potatoes.

3. Once the 10 minutes up, remove the garlic cloves from the oil and discard.

4. If your potatoes are larger than 1 inch in diameter, cut them into half or quarters to approximate this size for even cooking.

5. Toss the potatoes, oil, nigella, black pepper and salt into a large sheet pan. Mix well using your hands, making sure that the oil and spices are coating each potato. Massage the salt and spices into the potatoes for a few seconds.

6. Roast in the oven for about 25 to 35 minutes. Stir about halfway through the cooking. If you're using larger potatoes, watch the cut sides as they tend to get browner faster and I would recommend stirring the potatoes every 10 minutes.

Nutrition

• Calories: 135
• Carbohydrates: 31
• Protein: 4
• Fat: 0.2
• Saturated Fat: 0.05
• Polyunsaturated Fat: 0.1
• Monounsaturated Fat: 0.003
• Sodium: 301
• Potassium: 728
• Fiber: 4
• Sugar: 1
• Vitamin A: 4
• Vitamin C: 34
• Calcium: 26
• Iron: 1