When I was a kid, we had potatoes every night. My kids mostly were fed rice. So, when I was preparing potatoes, they always wanted me to make Yiayia’s potatoes. Those were their favorite.

It took a while for me to get close to her recipe. Even following her directions, my potatoes just weren’t as crispy on the outside and soft on the inside.

She has a special, stainless steel broiler pan that she always uses. I think it is something about that pan that makes her potatoes so good. I put parchment on my baking pan, because I hate scouring a pan. I think that might cut down on the crispiness. I guess I should choose taste over ease!

Whether you line your pan, or not, these are easy, delicious potatoes than you can serve every night.

Elaine’s Oven-Roasted Potatoes

Ingredients

4 russet or Idaho potatoes

Sea salt

Ground black pepper

Dried oregano

Olive oil

Butter

Method

Preheat oven to 400?. Scrub potatoes, or peel if desired.

Cut potatoes in half lengthwise, and then lengthwise again. If the pieces are too big, cut them once more.

Put the potato slices in a bowl. Drizzle with olive oil. Sprinkle with salt and pepper, and a liberal amount of oregano.

Spread out in a single layer on baking sheet. Bake in preheated oven about 30 minutes, turning potatoes occasionally so that all sides brown. In last few minutes, dot potatoes with some butter and finish baking.

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