By Irene Hayton

  • 24 nugget potatoes, red or yellow or combination (about 2 lbs)
  • 1 tablespoon (15 ml) coconut oil
  • unprocessed sea salt

Parboil the potatoes in a large saucepan for 5 minutes. Drain well and return saucepan to heat for a few seconds to dry the potatoes, shaking the saucepan as you do so.

Meanwhile, preheat the oven to 400° F. Put the coconut oil in a 9” by 9” baking dish and place in the oven until the oil is melted. Add the potatoes, sprinkle with the salt and toss to coat with the oil. Bake for 35 to 40 minutes or until the potatoes are tender.