Andreea and Mark over at Glorious Food and Wine sure managed to capture the essence of roasted potatoes with this picture. The potatoes look tender and flavorful (little spots of caramelization always imbue me with great confidence that the item in question is going to taste wonderful). I love that a bit of the craggy pan edge is included in the shot. Its patina of age and use gives you the feeling that their recipes are to be trusted, as anyone who has a pan like that has spent many hours in the kitchen. It doesn't hurt at all that they confess that they used Nigel Slater's recipe for Anchovy Potatoes. He is a food god and his advice rarely disappoints.
Many of us only use a large roasting pan a few times a year and even though the meals we are using it for are holiday dinners, where to is important to try to get the food as perfectly cooked as possible, it is hard to justify spending $200+ dollars on a pan that gets so little use. 
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