• Fresh Yukon Gold potatoes (or another variety of your choice…ask your student! He or she should be able to name a few varieties) cut into thin slices
  • A dash or two of oregano or a different favorite herb of your choice
  • A pinch of salt to sprinkle on top of the potatoes
  • A little water to create steam in the pan and to minimize how much the potatoes stick to the bottom of the pan.


  1. Place all ingredients in the pan and cook on low with the lid on, checking frequently.
  2. Eat when they are easily cut through with a knife.
  3. If you are not using a non-stick skillet, you will want to use a little oil with the heat on low so as to prevent burning.