Are you a potato house? We are. My romance with roasted potatoes is varied and long. But I don’t ever fry — I roast with olive oil to get the crisp browned edges I love so much. One of my staples for years, these cubed roasted potatoes are simply tossed with chopped shallots and fresh minced herbs — rosemary, thyme  — and basted with olive oil before roasting. A blast of lemon … [Read more...]