Preheat your oven to 425°F (218°C).

Place quartered baby gold potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for about 10 to 12 minutes.

Drain the potatoes in a colander and let them sit for about 5 minutes to steam dry.

Toss the potatoes generously with salt and pepper in the colander.

Add avocado oil to a large baking sheet and place it in the oven for about 10 minutes.

Carefully toss the parboiled potatoes in the hot oil, cut-side down in a single layer and roast for approximately 30 minutes.

Check for doneness after 30 minutes; if necessary, continue roasting for an additional 5-10 minutes.

Remove from the oven, let cool slightly, sprinkle with sea salt flakes and serve.