In my house, most of the things we like best are fairly simple. But, we live in a culture where bigger is better and more is the new good. That has gotten us into trouble as a country and a culture and a people. A couple years ago, I committed to cooking more local food and being a good kitchen roll model to those around me. I hope to teach the young ones around me what I believe about food and experience and life. I've done this completely imperfectly, but I keep trying. Eat local, eat in season.
I've been making roasted potatoes and Husband likes them. They make a good side dish when you have the time. They take an hour. .
Each time, you turn them they get a little browner. The goal is crispy brown on the outside and cooked, yummy-soft on the inside. Of course, I get to nibble each time I check on them. Cooks privilege. As I've mentioned, it's been taking about an hour.
Move them to a platter to serve as a side dish. (If you haven't poked holes in the foil, the pan is still clean. :)
I made them the night Mom was here and we had Beef Bourguignon. See December 27. We ate the stew over the potatoes. Check back for the Elk Hash blog. The potato part of that dish is these potatoes.
Remember to have fun and relax.