By Aimee Wimbush-Bourque

Potatoes tend to be served up in one of three ways at my table, all of the variations special in their own way. There are the classic Perfect Mashed Potatoes, naturally, a favorite with my children, and oh-so-comforting. Puff-pastry wrapped Potato Strudel is an elegant side dish that has won many of you over with its surprisingly easy assembly and beautiful presentation.

And then there are roast potatoes. Crispy and golden, with creamy white interiors, infused with a rosemary-garlic oil. They have to be my favorite side to accompany everything from the Sunday roast to a batch of scrambled eggs for brunch. Don’t save them just for when company comes over, these roast potatoes are even simple enough to be cooked up with sausages or a ham for a weeknight dinner.

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