Loaded Roasted Potatoes

3 pounds baby red potatoes

2 Tbsp. avocado oil

1 1/2 tsp. seasoning salt (or plain kosher salt)

1/2 tsp. ground black pepper

3/4 cup chopped smokehouse-style almonds

2 cups grated sharp cheddar cheese

1/2 cup minced fresh chives

1/2 cup sour cream (or plain Greek yogurt)

1. Preheat an oven (or outdoor grill) to 425 degrees F. 
2. Dice potatoes into 3/4-inch cubes and place in a large bowl. Toss diced potatoes with avocado oil, seasoning salt, and pepper until evenly coated. Transfer potatoes to a large rimmed sheet pan and distribute them into one even layer.
3. Roast potatoes at 425 degrees F for 45 minutes (they should be soft in the center, and beginning to crisp around the edges). 
4. Remove sheet pan from oven (or grill), and top potatoes with chopped smoky almonds and grated sharp cheddar cheese. Return sheet pan to oven (or grill) for an additional 10 minutes to melt the cheese. 
5. Remove the potatoes from the oven (or grill) and sprinkle minced chives evenly over the sheet pan. Dollop or squirt sour cream (or Greek yogurt) evenly over the potato mixture.
6. Serve immediately, and enjoy!