A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Place around the meat about twenty minutes before it is taken from the oven. When nicely browned, drain dry.
Preserved exactly as written in the original source
Peel, cook and mash the required quantity
Add while hot a little chopped onion, pepper and salt
Form it into small oval balls and dredge them with flour
Place around the meat about twenty minutes before it is taken from the oven
When nicely browned, drain dry and serve hot with the meat
Modern guidance to help you succeed with this vintage recipe
Mashing the potatoes while hot allows for better incorporation of seasonings and creates a smooth texture that holds its shape when formed into balls. Dredging with flour creates a protective barrier that promotes even browning through the Maillard reaction while preventing the potato balls from absorbing excessive fat. Roasting alongside meat allows the potatoes to baste in the meat drippings, adding flavor while the high oven temperature creates a crispy, golden exterior.
The potato balls can be formed, floured, and refrigerated up to 4 hours ahead. Place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Add them directly to the roasting pan from the refrigerator, but allow an extra 5 minutes of roasting time.
Store leftover browned potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 10-12 minutes to re-crisp the exterior, or pan-fry in a little butter or oil over medium-high heat until heated through and crispy.
AI-generated tips from Chef Cecil's culinary database
The potato balls can be formed, floured, and refrigerated up to 4 hours ahead. Place them on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Add them directly to the roasting pan from the refrigerator, but allow an extra 5 minutes of roasting time.
Store leftover browned potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 10-12 minutes to re-crisp the exterior, or pan-fry in a little butter or oil over medium-high heat until heated through and crispy.
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