For those who know me, you may remember I’ll worry food until I get it right. That’s the case for the roasted potatoes-- bite size pieces with olive oil and salt. I think the secret is a 425-degree oven and a low sided pan. Don’t use a jelly roll pan; the potatoes will steam instead of become crispy. I know, I’ve tried.
Grilled chicken is a family staple. Here it is on the indoor grill pan with garlic and oregano. Try thyme, rosemary, or any combination of southwest flavors, then spritz with lemon or lime. Leftovers become sandwiches, quesadillas, stir fries etc.
Let me tell you, baked onion rings are as crispy as fried!!!! Need I say more? Here’s the EDF recipe.