What waits inside that shell is the reward for your patience: potatoes that feel almost weightless in your hand, their skins tight, bronzed, and kissed with salt. The crust you break away did its work in silence, sealing in every drop of moisture while perfuming the flesh with rosemary, thyme, or whatever you chose to trust it with. Slide a knife through and it glides, no resistance, parting clouds rather than starch.

On the plate, the ritual finishes itself. A slow ribbon of olive oil, the sting of fresh pepper, a spoonful of sour cream collapsing into the heat. Chives scatter like confetti over the opened halves. You notice how quiet you’ve become, how careful each bite is. It isn’t just dinner anymore; it’s proof that sometimes the simplest things demand a little faith before they finally reveal themselves.