A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Many cooks partly boil the potatoes before putting around the roast. New potatoes are very good cooked around a roast.
Preserved exactly as written in the original source
Put them in the roasting-pan around the roast
Baste them with the drippings at the same time you do the meat
Brown them evenly
Serve hot with the meat
Modern guidance to help you succeed with this vintage recipe
Roasting potatoes in meat drippings creates exceptional flavor through fat-soluble compound transfer and the Maillard reaction. The animal fats coat the potato surfaces, promoting even browning at temperatures above 300°F while preventing moisture loss. Basting repeatedly builds layers of concentrated, caramelized flavor as the drippings reduce and adhere to the starchy surface, creating a crispy exterior while the potato interior steams in its own moisture.
Potatoes can be peeled and cut up to 4 hours ahead; store submerged in cold water in the refrigerator to prevent browning. Drain and pat completely dry before adding to the roasting pan. Par-boiled potatoes can be prepared up to 2 hours ahead and held at room temperature.
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a baking sheet for 10-15 minutes to re-crisp the exterior. Microwaving is not recommended as it will make the potatoes soggy.
AI-generated tips from Chef Cecil's culinary database
Potatoes can be peeled and cut up to 4 hours ahead; store submerged in cold water in the refrigerator to prevent browning. Drain and pat completely dry before adding to the roasting pan. Par-boiled potatoes can be prepared up to 2 hours ahead and held at room temperature.
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven on a baking sheet for 10-15 minutes to re-crisp the exterior. Microwaving is not recommended as it will make the potatoes soggy.
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