Luke is learning to read. Halfway through kindergarten and new sight words are memorized every week, simple words sounded out blending vowels and consonants together, flashing dimples in a proud smile as he works his way through B.O.B. books. He’s still in the phase of being surprised by what he can do and I love watching his brain process the words, so delighted in being able to read something himself.
We sat together this morning for a couple minutes and as he read about Tim and his dog Tip some little part of his brain just could NOT process the name Tip. Every time he came to the word, he had to sound it out, T…ip. T…ip…Tip! He would look at me in surprise every time, shaking his head slightly, remembering the dog’s name.
An hour later I’m sitting in Starbucks, headphones in, successfully avoiding my real paid work for this little blog and thinking about Luke and his reading and how much it reminds me of my own life. The stumbling over something so obvious, focusing so closely on a detail of a problem that I forget to step back and look at the big picture. Forgetting to trust my own instincts…
Oh the beauty of parenting, highlighting personal development opportunities since 2008.
And now on to the good stuff: the easiest roasted potato recipe there ever was. I don’t know about you but I really hate when potatoes are mushy or you cook and cook them and they finally bake through but don’t get that good crispy brown skin on the outside. These potatoes roast quickly thanks to the high heat and develop a lovely crispy skin. A heavy pinch of coarse sea salt makes all the difference.
Fail Proof Roast Potatoes
- 4 cups baby red and white potatoes, washed and cubed into 2 inch pieces
- 2 tablespoons olive oil
- 1 1/2 teaspoons Malden sea salt (any coarse salt will do)
- 1/2 teaspoon fresh ground black pepper
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone backing sheet. (I think this is important in preventing the potatoes from sticking to the pan). Wash and dice the potatoes. Layer them evenly over the baking sheet. Drizzle the oil, salt and pepper over the potatoes, using your hands toss the potatoes until they are all evenly coated. Roast in the oven for 20-30 minutes, stirring and flipping the potatoes halfway through the cooking process. When the potatoes are golden brown and crispy, pull from the oven, add a tiny sprinkle of salt and serve immediately.
If your kids are anything like my kids, a side of ketchup goes a long way.