Roasted

The chicken glop, for that is what it amounted to, is being tossed today. We each had a bowl of it Saturday but I consider it a waste of a fryer. Sometimes even when I follow a recipe bad things happen.

Not last night, though. Last night everything -okay, everything that mattered- tasted great. I let the steamed broccoli sit too long, so sue me. I just threw a fontina of cheddar on it and it was fine. The fish, just a generic baked whitefish, was superb.

But the potatoes… and the good Lord knows I love me some potatoes… were excellent. I followed a recipe for roasted sweet potatoes, but used big baking taters. I’m sure it’s a very simple thing that everyone knows about already except us bad cooks… but this is what I did:

Two potatoes, peeled or scrubbed well and sliced into fat potato chip size. Mine were varying thicknesses. Put them in bowl with olive oil, salt and pepper, turn until coated well.

Line a rimmed heavy duty cookie sheet with foil and spray with Pam. Lay potatoes out in a single layer on the cookie sheet. Cover tightly with another sheet of foil and put in a cold oven. Turn oven to 425 and cook for 30 minutes.

Remove the top layer of foil after the 30 minutes and return the potatoes to the oven for another 25 minutes.

Turn the potatoes after 25 minutes and bake for another 20 to 25 minutes; until bottoms are golden brown and your mouth is watering.

Truthfully, I wanted to make eggs and bacon with them but it didn’t seem appropriate.

I have to go ship a box of books and cat supplies to YsD. Hope she’s still at the halfway house.