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Preheat oven to 400.
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Leave skins on and cut potatoes lengthwise.
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Toss with a couple tablespoons of oil per every pound of veggies, our favorite oil to use is avocado oil.
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Toss with salt and pepper, then place them in the oven on a rimmed baking sheet.
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Cook times will vary. We cook them until fork tender about 30 minutes.