The first time I made these potatoes, Amy looked at them and said "polka dots." Since then, that's what we've called them. I always plan to serve these for dinner alongside a turkey burger or a piece of roasted fish, but they never make it off the baking sheet. They are an eat one - and then immediately eat 5 (or ten) more - kind of food.
Now I make them as a before dinner snack. They would also make a great bike riding snack (thanks for the tip @jessicab916). Pack a bunch in a Ziploc and throw them in your (polka dot) bike jersey, and, who knows, they might fuel you to a QOM/KOM**. --Bec
**Cycling talk alert: the polka dot jersey is awarded to the top climber in cycling races - the Queen or King of the Mountains.
Polka Dot Potatoes
1 pound baby yams or fingerling potatoes (I use these)
2 teaspoons olive oil
sea salt
old bay (optional)
Preheat oven to 400 degrees.
Slice potatoes into 1/4" thick disks.
Cover a large baking sheet with aluminum foil and smear olive oil all over it.
Spread potatoes evenly over the baking sheet, making sure they don't overlap.
Sprinkle with a pinch (or two) of sea salt. If you are a fan of Old Bay, cover the potatoes with a few generous shakes of the canister.
Bake for approximately 25 - 30 minutes or until the bottom of the potatoes start to brown. The smaller, thinner pieces will be dark and crispy.
