A marvelously tasty and effortless addition to the main course when you are roasting a joint of meat (pork, beet or lamb).
8 large potatoes
Cut and trim the potatoes to about the size of golf balls. Boil or steam them in salted water until nearly done. Dry them in a towel. Put in a pan containing drippings (or right in with the meat), brush well with the drippings, and roast in a hot oven for about 15 minutes. (If you put them right in with the meat, which is roasting at a lower temperature, they will take longer to cook.)
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