So last night for dinner I made roast chicken with potatoes. But the potatoes were the star of dinner. I took russet potatoes and I sliced them about 1-2 inches thick. Boiled them for about 15 min. then drained and shook the pan a few times to "fluff" them salt, pepper a little olive oil and put them on the pan with the chicken @450 for about an hour. The potatoes were crispy on the outside and soft on the inside. Different from your basic roasted potato. Got the idea from our buddy Martha.

Tonight we are having chicken pot pie.

Love you!