you don't get it, do you

July 21
Roasted Potatoes 2 large russett potatoes Olive oil Salt and pepper Cut potatoes into 4 or 5 thick slices, then cut each slice into 4 or 5 pieces lengthwise. Toss with some olive oil and salt and pepper and roast at 450 for about 40 minutes, or until crispy and golden brown. (via Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes - {frolic!})
Roasted Potatoes

2 large russett potatoes Olive oil Salt and pepper

Cut potatoes into 4 or 5 thick slices, then cut each slice into 4 or 5 pieces lengthwise. Toss with some olive oil and salt and pepper and roast at 450 for about 40 minutes, or until crispy and golden brown. (via Slow Roasted Tomato and Jalapeño Ketchup with Roasted Potatoes - {frolic!})