Vegan

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

The lemon slices can be stored in an airtight container at room temperature up to 1 day.

When put directly on the grill, potatoes will burn before they are cooked through. Parboiling potatoes and wrapping them in a foil packet with seasonings allows for perfectly grilled potatoes with lots of golden, flavorful bits. See page 619 for more spice-mix suggestions.

Halving the yams before roasting greatly reduces the cooking time and allows them to develop a nice golden crust.

A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

Because the potatoes are cooked and served whole, be sure to select those that are similar in size to ensure they cook evenly.

A Japanese or French mandoline is great for slicing vegetables uniformly—anywhere from very thin to thick—and takes much less time than slicing by hand with a knife.

Using a mandoline to slice the potatoes is quick and easy. You can do so up to four hours ahead; to prevent browning, place matchsticks in a bowl of cold water in the refrigerator until ready to use, then pat them dry with paper towels.