Earlier this month, my husband and I finally returned home to Alaska, after a longer than usual winter and spring in the Desert.
Our little cottage had survived the long, cold Alaskan winter without a single problem; and the garden, although overgrown and wild, was green and thriving. Berries, rhubarb, garlic, lettuce, chives, lilacs, and roses were all blooming beautifully, with a little help from Mother Nature.
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| Chives |
Baked red potatoes are always a great veggie side dish any time of the year; but in the springtime, with added chives fresh from the garden, they're especially delicious, and simple to make too.
Simply chop red potatoes and chives.
Toss together with avocado oil, a generous sprinkling of garlic powder, and salt.
Spread potatoes on a sheet pan, and bake in a 350 degree oven until brown and crispy, about 30-40 minutes. Turn potatoes over midway through cooking.
Enjoy and have a beautiful summer!