i love potatoes. and i know that home fries should be really easy to make, but mine always turn out mushy or too dark and stick to the pan, leaving the crispy parts behind when i serve them.
you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).
i know that soup + summer do not necessarily go together. and i know that many parts of our country are experiencing major heat waves that make most people not want to even turn on a burner.
i don’t know about all of you, but minestrone is my absolute favorite soup – when we went to italy, i sampled every minestrone possible, and loved the differences between the soups across the country and even in different restaurants in the same city.