Begin by quartering your baby gold potatoes and placing them in a large pot. Fill the pot with cold water, ensuring the potatoes are fully submerged. Bring the water to a boil over high heat, then reduce to a simmer and let the potatoes cook for 10–12 minutes until tender yet firm when pricked.

Once the potatoes are done boiling, carefully drain them in a colander and allow the steam to escape for about 5 minutes. Gently shake the colander to roughen the edges of the potatoes.

While the potatoes steam, preheat your oven to 425°F (220°C). Pour avocado oil onto a baking sheet and place it in the preheated oven for 10 minutes.

Carefully remove the hot baking sheet from the oven and quickly toss the boiled potatoes in the hot oil. Arrange them cut-side down in a single layer to let them develop a golden, crispy crust. Bake for 30 minutes until beautifully crisp.

Once your crispy oven roasted potatoes are done baking, remove them from the oven and transfer them to a serving platter. Generously season with flaky sea salt.