Keep the leftovers in a sealed container in the fridge for about 5-7 days.
Yukon Potatoes are my favorite ones for roasting, but pretty much any kind of potatoes will work.
You don’t need to peel the potatoes if you don’t want to, especially if you use organic ones.
Add any spices or herbs you want.
I normally use Himalayan pink salt, although you can use any other type of salt.
If you don’t want to roast them, feel free to just steam the potatoes until soft and place them in a skillet with all the remaining ingredients. Then mix until well combined and sautée them until golden brown.
Nutritional info has been calculated using 1 tablespoon of extra virgin olive oil.