Home › The Principles of Cookery › Potatoes, Browned Under a Roasting Joint

Potatoes, Browned Under a Roasting Joint

Half boil eight or ten large kidney potatoes. Drain the water from them, flour them well, and lay them in an earthen dish or a tin pan. Put this in the dripping-pan under the meat, and baste the potatoes liberally from time to time. When they are browned on one side turn them upon the other. Before sending to table, place them on blotting-paper or on a sieve, to clear them from fat, and serve very hot. The potatoes may be either put on a separate dish or placed round the joint they are to accompany. Time to boil the potatoes, about a quarter of an hour; to brown them, one hour or more. Probable cost of potatoes, 1d. or 1 1/2d. per pound. Allow two or three for each person.