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Browned Potatoes

Either sweet or white potatoes may be browned. Boil and peel them, cutting them in halves if they are very large. Put them in a baking pan; baste with savory drippings or butter and season with salt.

Cook in a hot oven until brown.

The potatoes may be browned in a frying pan over the fire if the oven is not hot. The oven, however, is to be preferred. If the potatoes are to be served with a roast they may be browned with the meat. They should, however, never be put into the pan raw, as they are sure to turn dark and ugly if not boiled first.