These Oven Roasted Potatoes make a satisfying dinner side dish with Tempeh Steaks or for breakfast with a Tofu Scramble.
6 medium Yukon Gold Potatoes (any thin-skinned “waxy” potato will do i.e. red, white, purple, or a mix, etc.)
1 Tablespoon olive oil, optional (for the potatoes)
1 to 2 teaspoons of organic canola oil, optional (for greasing the sheet pan)
1 teaspoon salt (optional)
Preheat the oven to 375oF
Prepare a sheet pan by greasing it with 1 to 2 teaspoons of canola oil or line the sheet with parchment paper.
Wash/scrub the potatoes (if using organic potatoes, leave the skin on, if not, scrub the skin off as best you can with a stiff bristled brush or pad that’s approved for food.)
Slice the potatoes about a half inch thick. Put the potato slices in a large bowl and toss them with the olive oil, if using. Lay them side by side on the sheet pan. Bake for 30 minutes. Turn each slice over. Bake an additional 15 minutes or until golden brown and puffy.