Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at home?

In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!

By the end of this episode, you’ll want to try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You’ll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease.

Tune in for a quick dose of home cooking inspiration!

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Links:

British roast potatoes from The Jam Jar

For a deep dive on roasties, check out The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious Eats

Sam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked)

But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco

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