The humble potato came to us from Peru, via Europe. Peru has recorded some 124 different varieties of potatoes. I haven’t found one I don’t like. Yukon Gold was developed, strangely enough, in the Yukon. And it has a wonderful buttery flavor and yellow color.

I love dishes that are easy, yet elegant, and different, and this is one of those.

This is absolutely my favorite potato recipe, as I love crispy French fries and I love baked potatoes and this recipe offers the best of both.

16 Small (new potato size) Yukon Gold potatoes

1/2 Cup olive oil

1 Tsp garlic salt

1 Tsp pepper

Preheat your oven to 425 degrees, and preheat your oven proof frying pan or raised-edge cookie sheet or whatever implement you’ll use to finish these off in the oven. Boil the potatoes for 15 to 20 minutes until you can easily run a fork into them. Remove and cool under cold running water. Place each potato individually on a cutting board and smash to 1/2 its former thickness. Don’t worry if some of them come apart. Pour 1/2 the olive oil on the implement. Place the potatoes on your preheated implement so the bottom of each is in contact and will, in effect, fry in the oven, and salt and pepper to your taste. Bake for 25 minutes, or more importantly until the bottoms are nicely browned. I’ve made this dish in lots of different ovens and each one seems to be different, so the eyes are more important than the time, so if it takes 45 minutes, okay. Give yourself plenty of time as they’ll keep nicely in a warm oven. Serve brown side up. I’ll enhance these by placing thin sliced onions and/or bell peppers (red, yellow, green) on them when I place them in the oven, or even some cheddar cheese sprinkled on them just before you pull them out is wonderful. Enjoy.