Those Potatoes will rise again

That meal really was cursed or maybe my daughter knew i was talking trash about her and i was punished..afterall it's been 3 days gotta let go. The good news is we might have a shot of recovery from insurance. Let's see if I can remember what I said about those potatoes my kids dream about... First things first grab one of those sheet pans, you know my best friends, or you could use a glass pyrex pan but i cant guarantee the browning factor and Pre-heat your oven to 425 degrees (conventional oven) Potatoes any kind will do but I generally use red potatoes or yukon gold or baby white new potatoes or fingerlings or baby red potatoes even purple ones are fun. Mixing differnet kinds is really fun for a crowd. I will save sweet potatoes for another time since they require slightly different handling due to all that natural sugar. You can use a bowl or you can toss right on the pan. You can use your hands (cleaned of course) or a spoon, but you will need olive oil, coarse salt (i use kosher, sea salt) and fresh ground pepper or coarse ground pepper that you can purchase. Pour some oil over the potatoes to coat. Dont drown them in oil or they will steam and not roast. You want enough oil so the seasoning will stick. Liberally salt and pepper the potatoes. Those are the basics now comes the fun, you can add fresh chopped garlic or garlic powder, dried rosemary which we love(if you dont like it dont use it) paprika for color and cayenne for extra heat, but optional. You can use any types of seasoning and find your favorites. Just please stay away from the onion soup have you looked at what is in it???? How many potatoes to use? Well I usually double what normal people would eat for my family but if you have large potatoes i cut up one of those per person and then add a few extra since i cant help myself. Cut the potatoes approximately the same size so they cook evenly. In this case size does matter...the smaller the size the faster they will cook. 45-60 minutes unless they are really small and then just check them after 25 minutes. We like them fairly browned and crispy. Shake the pan or move them with a spatula after 25 minutes so they brown on all sides. I really love to use the small gourmet potatoes and fingerlings for company. You can wash them and leave the peel on (easier) or just peel around the middle and have the peel on the ends(fancy) and they are way more forgiving when they stay in the oven longer. No matter how crisp and spicy on the outside they will be soft and yummy on the inside. Even if you have leftovers they will get eaten. Cold, reheated on high in the oven, mixed with roasted veggies and blended with chicken stock for soup or the obvious made into hash browns, just remember season, season, season!!!! Even if you miss they are still good. These things are good to great never bad. The current favorite around here are the oven fries. Baked potatoes cut like steak fries tossed with regular oil or olive and coarse salt and pepper. Lay flat on cookie sheet Roast at 450 for 25 minutes and then flip roast 15-25 until brown and crispy. Serve with salad and flank steak and you will never miss burgers and trans fat. The thinner the fries the more they will crisp so whatever floats your boat. Yum, you could sprinkle them with cheese or serve them with turkey chili...hmmmm I promise to follow up with brisket and chicken soup. My family has two brisket camps..red wine base and bar-b-q/sweet and sour. I collect these recipes the way some people collect baseball cards.. I always make both kinds so everyone feels loved..