This post is part of a 30th birthday dinner party series.
When I started developing this roasted potato dish, I was looking to create a super crisp and almost fried-like potato. I came up with a great recipe using a very hot oven, but realized the day before my dinner party that it wasn’t the best idea. Crispy potatoes are like fries, they need to be served hot and immediately or else the texture and taste are compromised. With just one oven, there was no way I would be able to serve the roasted potatoes at its prime state! I made a last minute decision to forego the crispiness and instead cook them at a lower temperature. This way I could roast the potatoes and my other veggies at the same time (efficiency!) and not worry about texture too much (aka potatoes can be served warm instead of hot). The dish ended up being a little different than I initially planned, but that’s the beauty of hosting your own dinner party! There is always room for flexibility and last minute changes, after all it’s your kitchen!
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