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Roast Potatoes Recipe

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This recipe for Roast Potatoes, by , is from Angela's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Sherlock
Added: Wednesday, April 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes, peeled and quartered
oil or fat

Directions:
Directions:
The classic acompaniment to the English sunday roast. Generally an oven gets hotter as you go up and the roast goes in the middle of the oven. You can either put the roast potatoes in the pan with the joint, in which case they will cook slowly and collect some of the meat drippings, or you can put them in their own pan at the top of the oven an hour before the joint is due out, which makes making the gravy easier.

In either case, the secret is to get the right sort of potatoes, peel and quarter them, put them in a dish with some fat (dripping or oil) in a hot oven, and then spoon the hot fat over them from time to time. They are not deep-fried, but they won't roast properly unless they have a film of oil over them, they will just sort of dry out instead. Roast potatoes come out with brown crunchy corners and edges, and soft insides. They shrink during the cooking, and people like them, so allow three or four each at least.

 

 

 

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