By First day of school. Tyler and Justin: seniors. Josie: 8th grade. Brenda: on the porch at 7 a.m. watching her youngest climb into the car for her final year of middle school and her two boys drive off in Tyler's Silverado toward their final year of high school. I drank my coffee. Gayle sat with me. She said, "Brenda. Time." I said, "I know, Ma."
Drove Tuesday-Wednesday, an Omaha run.
Justin starts as running back his senior year. Coaches have told him he has a real shot at a college walk-on position if he puts up big numbers this fall. He has been training all summer for exactly this. He is focused. He is quiet. He is driven in the specific way he has been driven since Darla died — a constant internal weather that I understand and respect.
Tyler turned in his Southeast Community College application. He will be accepted. He already knows which courses he will take. He has a plan.
Book two at 65,000 words.
Sunday: roast chicken, potatoes, Gayle's rolls. Six at the table (us five plus Gayle). It was a quiet Sunday. The first one without Amber as a daily presence for a year.
That Sunday roast chicken dinner — Gayle’s rolls, six of us at the table, the first quiet one in a long while — it needed sides that were as steady and uncomplicated as the meal itself felt. Crispy roasted potatoes have always been that for me: something you can put in the oven and trust, something that fills the house with a smell that says we’re still here, we’re still doing this. Three ways to make them means you pick what you need that day, and that day I needed simple.
Crispy Roasted Potatoes (3 Ways!)
Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 6
Ingredients
- 2 1/2 lbs Yukon Gold or russet potatoes, cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Way 1 — Classic Herb: 1 teaspoon garlic powder, 1 teaspoon dried rosemary, 1/2 teaspoon dried thyme
- Way 2 — Smoky Paprika: 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper
- Way 3 — Parmesan & Garlic: 3 cloves garlic (minced), 1/3 cup grated Parmesan cheese, 1 tablespoon fresh parsley (chopped, added after roasting)
Instructions
- Preheat the oven. Heat your oven to 425°F. Place a large rimmed baking sheet inside while the oven heats — a hot pan is the key to a crispy bottom.
- Parboil for crispiness. Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil. Cook for 8 minutes until just barely fork-tender at the edges but still firm in the center. Drain well and return to the pot. Shake the pot gently to rough up the edges of the potatoes — this creates more surface area for crisping.
- Season your potatoes. Drizzle the olive oil over the potatoes and toss to coat. Add the salt, pepper, and whichever seasoning blend you’re using (Classic Herb, Smoky Paprika, or Parmesan & Garlic — hold the Parmesan and parsley until after roasting if using Way 3). Toss until evenly coated.
- Roast until golden. Carefully remove the hot baking sheet from the oven and spread the potatoes in a single layer, cut side down where possible. Do not crowd the pan. Roast for 35–40 minutes, flipping once halfway through, until deeply golden and crispy on the outside and tender inside.
- Finish and serve. If making Way 3, remove from the oven, immediately toss with grated Parmesan so it melts slightly, and scatter fresh parsley over the top. Serve hot alongside roast chicken or your Sunday main.
Nutrition (per serving)
Calories: 210 | Protein: 4g | Fat: 7g | Carbs: 34g | Fiber: 3g | Sodium: 340mg