Potato Slabs

(no measurements version)

Large cookie sheet
3 or 4 large russet potatoes
around a 1/4 cup of vegetable oil
Shredded cheddar
sour cream
favorite spices

First preheat oven to 375 degrees. Wash the potatoes really well, then slice lengthwise into 1/4 slabs. Lay each slab onto cookie sheet until sheet is covered. Do not overlap slabs. Drizzle on oil and add a little more if you feel like it. Sprinkle on your favorite spices. I used Nature's Season salt, powdered garlic, oregano, fresh ground pepper, and a light sprinkling of dill weed. Bake until sides look a little crispy. Check the bottom of one of the slabs to see if it is lightly browned. If you want it darker bake a little longer. Sprinkle shredded cheese on top and bake until cheese is gooey and bubbly. The slabs can be a little greasy so blot them on a paper towel. Put a small dollop of sour cream on each slab and serve. You can also top it with bacon bits, green onion, or lay a fresh basil leaf on top. Make sure you smile and say "Heart attack anyone?" when you do.