Snowpocalypse Day 3: SNOW HARDER
Collard Greens (leftovers!)
Preheat oven to 400 degrees. Wash baby yukon gold potatoes and cut into small, bite-size pieces. In a large bowl, combine chopped potatoes, a tablespoon or two of olive oil, a few pinches of sea salt, freshly cracked black pepper and either a dash of garlic powder or a clove of minced garlic. Toss well until potatoes are coated. Spread potatoes onto a rimmed baking sheet and roast until golden brown, turning potatoes once during cooking.