I love oven roasted potatoes. Don't you? The crispy browned skin that gives way to the soft, hot interior. Forget about the entree, I could eat the entire pan.
Thanksgiving dinner last year, I made fingerling sweet potatoes roasted with a little olive oil and a pinch of salt. They emerged dark and crispy. I dressed them simply with a dab of butter and cinnamon-sugar as they came out of the oven.
In an early post, entitled its a BIG salad, roasted potatoes and rotisserie chicken make a humble salad into a hearty meal everyone will love. In case you missed it, check it out here.