My dad made pan-fried potatoes when I was growing up. His are the BEST! I'm really glad Sheri made this recipe, because for some reason, I think I would have over-looked it. The recipe says to use smoked Spanish paprika if you have it, which I do and I love. And the potatoes got a yummy crust on them. I still thought they were missing something though. I added more salt and that didn't quite do it. I'm not sure what they needed, but I liked them anyway.
This is the second time I've made this chicken recipe. I like it better than the Fine Cooking recipe for Chicken Under a Brick because it's brined instead of marinated. I thought the FC marinade was too oily. I did alter Ms. Immer's recipe a little this time. I used sage instead of oregano (although I really did like the oregano, I had a craving for sage), I heated my pan on the cooktop before I put it in the oven, and I used bricks this time, like I did in this picture. It turned out really well. Isn't that skin beautiful?