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Eat. Train. Race. Travel.

Welcome to Athlete Food - our continuous adventure to seek out healthy food around the globe and at our own dinner tables. Hope you are inspired to get on a plane or get out the plates and cook a healthy dinner tonight!

Polka Dot Potatoes

The first time I made these potatoes, Amy looked at them and said "polka dots." Since then, that's what we've called them. I always plan to serve these for dinner alongside a turkey burger or a piece of roasted fish, but they never make it off the baking sheet. They are an eat one - and then immediately eat 5 (or ten) more - kind of food. 

Now I make them as a before dinner snack. They would also make a great bike riding snack (thanks for the tip @jessicab916). Pack a bunch in a Ziploc and throw them in your (polka dot) bike jersey, and, who knows, they might fuel you to a QOM/KOM**.  --Bec

**Cycling talk alert: the polka dot jersey is awarded to the top climber in cycling races - the Queen or King of the Mountains. 

Polka Dot Potatoes

1 pound baby yams or fingerling potatoes (I use these)

2 teaspoons olive oil

sea salt

old bay (optional)

Preheat oven to 400 degrees. 

Slice potatoes into 1/4" thick disks. 

Cover a large baking sheet with aluminum foil and smear olive oil all over it. 

Spread potatoes evenly over the baking sheet, making sure they don't overlap.

Sprinkle with a pinch (or two) of sea salt. If you are a fan of Old Bay, cover the potatoes with a few generous shakes of the canister. 

Bake for approximately 25 - 30 minutes or until the bottom of the potatoes start to brown. The smaller, thinner pieces will be dark and crispy. 

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