Wednesday, February 24, 2010
yukon gold potatoes (washed and dried)...we use at least one potato per person
salt and pepper
Heat oven to 400... slice potatoes in circles, about 1/2 inch thick and place in bowl of water. After slicing all, remove from water and pat dry and place on a baking sheet lined with parchment paper. Use a pastry brush and dip in a bowl of olive oil (probably 2 tbs) and brush on each side of potato slices. Salt and pepper top side. Bake 20-30 minutes or until slightly brown... golden. We have a convection oven and do not flip the slices and may take longer in another oven. ALL of my kids love these and we eat them as a side with many dishes! Leftovers can be sent in lunches or cut up and used in soups, like I did the italian vegetable soup. Other potatoes could be used but we prefer the flavor of the yukons, not as starchy!