"Ed Pawlowski" wrote in message
...

Finally made some roasted potatoes we really liked. Yukon Gold cut into
chunks. Simmered them a bit longer, used a little more olive oil and
then seasoned them.

Dinner was a spatchcocked chicken on the grill so i put a tray of spuds
on the other side. Fresh picked tomato and lettuce for the salad,
bottle of Pinot Grigio.
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Sounds good. Pretty much what I will be making today I don't use oil on
my roast spuds, I use dripping if I have it, or lard.

I am very pleased you can make what you like


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