If I had to pick one food that I couldn’t do without, it might be potatoes. When I was pregnant, the one thing I craved every single time was potatoes. I didn’t care how they were prepared, I just *needed* them.

One of my favorite kind of potatoes are roasted new potatoes with olive oil, kosher salt, and rosemary. Just cut the potatoes into small wedges, coat them in olive oil, put them on a baking pan and then sprinkle them with kosher salt and fresh rosemary. Then bake them at around 425 until they get really crispy. I make these a lot with grilled steak. It’s a perfect combination.

Another thing I love to do is throw some potatoes into the microwave and cook them up according to whatever directions you typically use to cook potatoes in the microwave. I just hit the “Potato” button as many times as I have potatoes, but yours might be different. Then, once they’re cooked I let them cool and then wrap them and put them in the fridge until the next morning. Then, dice them up and put them in a pan with olive oil and just cook them up again – until they’re really crisp. Sprinkle with kosher salt and voila – hash browns.

Now – something else that I really love to do with these hashbrowns is something I like to call “P & E” which stands for “Potatoes and Eggs”. My Dad made this for me when I was younger and I still love it. Once you’ve gotten your hash browns to the point where you’re ready to plate and eat them, just dump some beaten eggs directly into the pan with them and scramble them up until they’re cooked. Add some salt and pepper and you have P & E. It’s one of my favorite comfort foods.