6 medium size potatoes—we find Yukon Gold most delicious for this recipe, but other kinds of spuds are good, too.
1 large Garnet Yam
½ cup olive oil
½ tablespoon dry basil
½ tablespoon dry parsley
½ teaspoon garlic powder
1 pinch of turmeric
¼ teaspoon sweet red paprika
1 pinch cayenne pepper (or more if you prefer it hot)
½ tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
Prep & Bake
1) Wash root veggies as advised in our Save Water, Health and Time post (find it in green Search box).
2) Slice potatoes and yam into ¼ inch “coins” and place in a bowl.
3) In a jar or large measuring cup, combine olive oil with all the herbs, spices, Worcestershire sauce & vinegar listed in the Ingredients list above and mix well.
4) Pour olive oil mixture over sliced potatoes and yam, mix to coat them well and let stand to allow flavors to soak in.
5) Preheat oven to 400 degrees.
6) Cover a baking sheet (or two, if needed) with parchment paper.
7) Lay down the potato and yam “coins” in neat rows, with as little overlap as possible.
8) Bake until they are cooked through—or longer if you prefer them crisped a bit (but be careful not to burn them).
Serve as a side dish or snack. Leftover baked potatoes and yams can be stored together or in separate containers in the fridge for up to a week. They can be reheated or eaten cold with salad, hardboiled eggs, cheeses, cold chicken or turkey breast slices, smoked or grilled salmon, etc.
Use organic ingredients whenever possible—they taste better, are certainly best for your health and appearance and all things considered, are even more economical.