Asian roasted potatoes.

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Now, I know what you’re thinking: “Um, Lauren, you already at least a dozen recipes featuring potatoes on here. You have two different recipes for roasted potatoes on here. If you keep this up, you are going to turn into a potato.”

Well, maybe I am. But guys, please. Hear me out. These potatoes are aaaawesooooome. Like, so good. They’re crisp and salty and so full of flavor. It’s probably safe to say that like them as much as the go-to recipe I can’t get enough of. I’ve made them twice in as many weeks, and I already want them again.

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My favorite roasted potatoes.

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I’ve said it before and I’ll say it again – one of my favorite things about being a grownup is that I can have roasted potatoes for dinner (or lunch. Or breakfast.) whenever I damn well please. I love their crispy outsides and the feeling of comfort that permeates as soon as you pop one in your mouth. I love the way they smell when they’re cooking. And while I’ve sampled many, many variations, this is the signature, tried-and-true version I make most often. Also, whenever I try making some other kind of roasted potato dish, Colin’s all like, WHY TRY TO IMPROVE PERFECTION*?

*paraphrasing.

I’m going to be honest with you – this recipe is a result of “I’m too lazy to chop garlic” and “Having fresh herbs/a garden is haaaard.” (It’s not. But having even the slightest semblance of a yard is a wistful dream.) I don’t even really measure the ingredients – but this time, I did. Just so I can share it with you fine folks. Unfortunately, most of my pictures came out horrible and sallow-looking, so here’s a picture of Sam looking super concerned. And super cute.

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Eating (sort of un)seasonably.

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So it’s looking like we skipped over spring entirely (well, temperature-wise…the whole horrendous-allergy aspect of spring is in full swing) and jumped right to my favorite time of the year … summer! Yesterday it reached about 90 degrees in my neck of the woods, and, as usual, I did seasonally inappropriate things.

First, let’s talk about what I did right.

Listened to some surfy-sounding O.A.R.!

Drank some seasonably-appropriate beverages!

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Wore flip flops!

…and that’s about it. Because despite the temperature in my apartment lingering around 88 degrees (because I’m not ready to start sobbing/become catatonic over my electric bill just yet), I made a very late fall/winter appropriate dinner last night: beer & cheese soup, and roasted vegetables.

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I know. I willingly turned my oven to 375F. For an hour. And ate some hefty, hearty soup. But hear me out! I had good reasons for doing both of these things

First off, for Memorial Day, Colin and I had an impromptu barbecue. Seriously impromptu. Like, went out and bought a grill around 4:30 p.m. that day because we wanted grilled meat, dagnabit. We also bought entirely too much food, and even though the four other people we fed in addition to ourselves put a good dent in our supplies, we still had a ton of stuff left over. The meat was no problem; we could just freeze that. The veggies, however… we needed to do something about those. Especially before going away for what’s sure to be a crazy-fun family reunion this weekend. (No, no sarcasm. Colin’s family is truly awesome, and thus their annual reunions are always a good time.)

I know what you’re thinking: Jeez, Lauren, why didn’t you just throw them on that grill you impulse-bought three days ago? And you’re right; I could have. But Colin had just finished washing, disassembling and storing it. I feel like taking it and dirtying it all up again probably would have been kind of trollish.

And as for the soup… well, Colin had a tooth yanked out of his head on Tuesday (fun!), so soft foods have been on the agenda all week. And I’ve been dying to make beer and cheddar soup for years, ever since randomly receiving a “Cooking with Beer” cookbook from a friend in college. So since I knew I had a surplus of beer (again, thanks, MDW), and a considerable amount of cheese (because I always have a considerable amount of cheese on hand), I decided to try my hand at this recipe from Food and Wine.

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