• Yield: 4 servings if main, 8 if side

  • Time: 20 min prep, 20 min cooking, 40 min total

An oven-roasted potato pancake with a few new twists. Try substituting rutabaga, turnips, parsnips or white potatoes for a quarter of the yams. And do use organic ingredients if at all possible. Serve this as a main dish with a salad or as a side dish with grilled pork or eggplant, and salad of fresh cabbages.


  • 2 large yams,peeled and sliced into very thin rounds

  • 1 large onion, sliced into 1/4-inch thick rounds

  • 4 to 5 black Kalamata olives, pitted and chopped

  • shredded zest of a large orange

  • 12 basil leaves, torn

  • olive oil

  • salt and freshly ground black pepper


Optional Seasonings:

  • a generous handful of tart greens (spinach, curly endive, salad mix), chopped

  • 1 tablespoon minced fresh hot red chile

  • 1/2 teaspoon Garam Masala (Indian spice blend)

  • 1/2 cup whole parsley leaves for garnish.


  • 1. Preheat oven to 450 degrees. Lightly oil a large cookie sheet or half sheet pan. Toss all ingredients together in a bowl, using only enough olive oil to barely moisten everything. Spread in a single layer on the sheet.

  • 2. Roast 10 minutes, turn over potato slices and cook another 10 minutes, or until potatoes are tender. If more browning is desired, run under broiler for a few minutes. Serve hot.

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.