We love roast chicken. I am often reminded of a Barefoot Contessa episode when we have roasted chicken. Ina mentioned that she makes roasted chicken every Friday night for her husband. At the time I remember thinking that is amazing but not practical for the average person. I still consider it a little impractical but it's not as bad as I once thought. I mean it's really not that difficult. The time can be a little bit of an issue because by the time you prep it, cook it and then let it rest you have taken up about an hour, but it really is worth that hour. This particular chicken was an herb roasted chicken out of the William Sonoma cookbook. It was pretty decent but no match for TK's salt crusted chicken. I do wish that I had trussed her- she kind of looks like she is flailing around.
There is a tapas restaurant here in Charlotte that we love; Las Ramblas. The quality of food is excellent and they have a nice wine selection. My favorite tapas there is patatas bravas. They are amazing; whenever we go there with other people we always get more than one plate. After some research I decided they are not the traditional patatas bravas so I have been trying to recreate the recipe. A little on the unsuccessful side. I know the key to the amazingly smokey taste is the pimenton, a Spanish smoked paprika. I know my first two attempts were incorrect because according to the menu the potatoes are fried. I have been trying to bake mine- it's easier and healthier but I suppose the taste is obviously suffering. Either way these were a decent attempt at the recreation. Next time I guess I am going to have to try frying them. 
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