Roast Potatoes

I made roasted potatoes by themselves (not with meat roasting that is, I served them with homemade hummus and the like) last week. I cut little red potatoes into wedges, sprinkled with salt and pepper and a bit of olive oil and tossed them in the oven. They didn’t take long to cook and turning them over partway through was the only challenge. (Hint: take the cooking sheet out of the oven to do this.)This was the big hit of the meal!

Here is how the Meta Givens goes about roasting potatoes though. I love how she suggests deep frying them and serving them as “roast potatoes.”
Pare 6 to 8 medium-size boiling potatoes, 2 to 2½ lbs. and place on a roasting pan around the roast meat, 1 to 1½ hours (depending on size of potatoes) before the roast is to be done. When potatoes are browned on the under side, turn over to brown other side and continue baking until tender when pierced with a fork. To shorten cooking time, potatoes may be parboiled, cooked until almost tender, then baked with the roast for 30 minutes, or long enough to brown well.

Note: New potatoes may be used, but they take longer to cook and never become dry and mealy like old potatoes. Potatoes boiled until barely tender make handsome “roast” potatoes when fried in deep fat. (360° F.) until  golden brown. The Modern Family Cookbook

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