Preheat your oven to 425˚F (220˚C).

In a large pot, place the quartered baby gold potatoes and cover them with water. Bring to a boil, then reduce to a simmer for 10-12 minutes until tender but firm.

Drain the pot of potatoes in a colander and let them sit for about 5 minutes to dry out slightly.

Return the potatoes to the colander and add salt and pepper. Shake vigorously to coat evenly.

Pour avocado oil onto a rimmed baking sheet and heat in the oven for about 10 minutes.

Remove the hot baking sheet, toss the parboiled potatoes in the hot oil, and arrange them cut-side down in a single layer.

Roast the potatoes for about 30 minutes without stirring until golden-brown and fork-tender.

Transfer potatoes to a serving platter, sprinkle with sea salt, and serve warm.