Golden Roasted Potatoes

I'm having camera issues over here, so I can photograph neither my food nor my son rocking various pairs of Mama's heels.

Yesterday we made our second trip to the Thursday afternoon organic farmers' market.  If you haven't been over there, I definitely encourage it.  They're really trying to grow (not to mention keep the farmers they have), and can only do that if there's traffic.  It's in the shade, too!  Yesterday we got free samples of chocolate goat milk ice cream (which Ben enthusiastically deemed "nummy") and black-eyed pea bread (THAT is why I love farmers' markets; there's always something I've never heard of).  I bought some green beans, blackberries, red leaf lettuce, and some beautiful big new potatoes.  The guy told me I had to make them that night to really capture their flavor, and I said no problem.

So here is my favorite potato recipe, which I made last night.  It's good anytime from breakfast to dinner, and it works anywhere from a barbecue to a baby shower.  And it's super simple.  Normally I use Yukon Golds, but I used the new potatoes last night and they were delicious, too.  Since the potatoes are only flavored with butter, oil, salt, and pepper, the key is to go for it on all four; take the following measurements as minimums.  Don't try to make this healthier than it should be!

Golden Roasted Potatoes, adapted from Gourmet magazine

1.5 pounds potatoes, Yukon Gold are best
2 tablespoons melted butter
2-3 tablespoons olive oil
Salt to taste (I like to use Kosher), at least 1/2 teaspoon
Fresh ground pepper to taste
Garlic powder (optional)

Preheat the oven to 350.  The original recipe says to peel the potatoes, but I see no reason to as long as you clean them thoroughly.  Slice them as thin as you can, within reason.  I mean, don't spend 5 seconds per slice or anything.  Someday I'll get myself a mandoline, but until then I can get my slices pretty thin by hand.  Just do your best.

Put the slices in a mixing bowl and combine them with the butter, oil, salt, and pepper.  Stir them around for as long as it takes to really get each slice coated with fat and seasoning, maybe a minute or so.  Spread them out in a pan; for this amount you could use either 8x8" or 9x13".  I like the larger one since my favorite potatoes are the ones that get brown, and the bigger pan means there are more of those.  If you want, you can sprinkle some garlic powder across the top of the potatoes here, too.  Cover them and bake for 20 minutes, then increase the oven temperature to 450 and take the cover off.  Bake for about another 20-30 minutes, or until the top looks brown enough to you.

Serves 4.