Return to Content

Roast Potatoes

by
A marvelously tasty and effortless addition to the main course when you are roasting a joint of meat (pork, beet or lamb).

Ingredients:

  • 8 large potatoes
  • salt
  • meat drippings

Instructions:

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.)
Updated Tuesday, October 9th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111