Roasted Yukon Gold Potatoes

This isn't a big production recipie. It's more like a quick food when you get home and you don't want to cook much. It tastes like french fries, but has much less fat and doesn't involve frying.

Makes as many as you make

• As many small yukon gold potatoes as you want to eat.
• At most 1 tbsp. olive oil. for each 1 pound of potatoes.
• Pepper, salt, and whatever other spices you like on your food. (I like this thing I bought once a long time ago called "Desert Spice". I don't know where to get it again.)

Directions:

1. Preheat the oven to 400°F.
2. Wash and chop the potatoes into half-centimeter thick slices. Keep the thickness pretty uniform since it's this that determines the cooking time.
3. In a bowl, toss the potatoes with the olive oil. They must be just barely coated with the oil. It's the oil, with its high boiling temperature, that will seal the outside of the potatoe slices as they roast. This keeps the slices from drying out, and gives them the nice golden crust you crave.
4. Place the slices on a cookie sheet so that they aren't too piled up. One slice on top of a second one is ok, but a whole stack won't cook properly. Sprinkle with the pepper, salt and spices.
5. Cook for 20 minutes, or until the potatoes are getting a brown edge on their corners.
6. These can be eaten as they are, or served on lettuce with walnuts to make a hot salad.

Original recipe by Michele Giulvezan-Tanner; adopted & adapted by me.

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