There is a lot to be said for cooking spray. I try to avoid it, when possible, as it seems to consist of compressed chemicals in a can. This recipe specifically called for spraying the foil-lined pan with such spray, and it seemed like a very good idea...only I had none.
Boy, did these little mandoline-matchsticked potatoes stick to the foil. I watched them roast in their olive oil goodness in the oven, then went to toss them intermittently and — nope — they weren't going to budge. I was essentially making a giant oven-roasted hash brown. This was not what I had in mind to go with our burgers.
John was the voice of hope, saying that maybe they would be OK. He was right. I peeled my hash brown from the foil like a Smurf from a giant sheet of Colorforms.
They were good. I'm wondering — can we do the same thing with beets? Carrots?