THICK ROASTED SLICED POTATOES
If there was one food I could only eat for the rest of my life, it would be roasted potatoes with thick brown gravy.
When the leaves start changing colors my taste buds start salivating for roasted potatoes. In my house growing up roast potatoes were a specialty and they were very special. Special because they were loved by me and special because they were served with a roast or a big dinner for a special occasion. They also make an appearance every year at Thanksgiving, I first told you about them here, and every year I possibly eat the most roast potatoes out of the 25 people who attend.
Deal with it, they are my fav.
Once I grew up and found a kitchen of my own I realized I could make roast potatoes anytime I wanted (I also figured this out with a lot of other type of foods).
And I am now showing you a different spin on roast potatoes, these are of the sliced variety. And I clearly did not make enough. But I did make brown gravy to compliment these so it was all good.
These are absolutely perfect for fall weather, I will even eat them in the heat. Raise your hand if you’re obsessed with roasted potatoes like me.
Any takers on this recipe? I insist that you get potatoes and make these, they are easy, they are simple, and they are fantabulous (not a real world but you know what I mean). I kid you not.
I’ll give you a little description on these: they are crispy, garlicky, and oh so creamy on the inside. What else could you want in a side dish?
AU and I cooked the most delectable oven roasted chicken with it. It was as simple as it gets: olive oil, some onions, and some salt and pepper. And phew did that go well with the gravy. I think I am actually salivating as I type this.
Let this side dish warm you up this week!
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