Roasted Potatoes Under Meat
A traditional method for browning boiled potatoes in the dripping pan under roasting meat, creating flavorful, crispy potatoes basted with meat drippings.
Ingredients
- 2 pounds Potatoes, boiled until just tender (Boil until just tender but still firm, not fully cooked)
- 0 as needed Meat drippings from roasting meat (From the roasting meat above)
More recipes using Potatoes
Potato Ribbons
Crispy fried potato ribbons cut into thin strips, seasoned with salt and pepper. A Victorian-era side dish similar to modern shoestring fries.
Olive Royals (Savory Potato Turnovers)
Traditional savory turnovers made with a potato-based pastry filled with seasoned roasted meat, fried until golden brown. A delicious way to use leftover roasted meat.
Casserole of Potatoes
A classic potato casserole formed into a ring or nest shape, baked until golden, and filled with your choice of ragout, fricassee, cutlets, or macaroni. This elegant presentation makes an impressive side dish or main course.
Vegetable Mash
A hearty mixed vegetable mash combining buttery mashed potatoes with minced cauliflower, carrots, turnips, and green peas. A comforting side dish that transforms simple boiled vegetables into a flavorful accompaniment.
Instructions
- 1Boil the potatoes in salted water until just tender but still firm, about 15-20 minutes depending on size. They should not be fully cooked through as they will finish cooking under the roasting meat. Drain well.
- 2Place the boiled potatoes on a heatproof dish or directly in the dripping pan beneath the roasting meat. Arrange them in a single layer so they brown evenly.
- 3Baste the potatoes with the meat drippings from the roasting meat above. Allow them to roast for 15-20 minutes, basting occasionally every 5-7 minutes, until the first side is golden brown.
- 4Turn each potato over to expose the unbrowned side. Baste again with meat drippings and continue roasting for another 15-20 minutes, basting occasionally, until all sides are evenly browned and golden.
- 5Remove the potatoes when they are evenly browned on all sides and serve hot alongside the roasted meat.
