- Roasted Potatoes
- I like to use peeled russet potatoes when I am making a beef roast. You can also use Yukon Gold or Red potatoes and you don’t need to peel them. To make the perfect roast potatoes it’s always best to use the beef drippings. I often add some solid vegetable shortening if I don’t have enough drippings to make sure the potatoes are nicely coated with oil before roasting to get a nice brown crisp. You can also use olive oil if you don’t have beef drippings.
- Serves 6
- 8 russet potatoes, peeled and cut in fourths
- 1 tablespoon salt
- ¼ cup beef drippings or olive oil
Preheat oven to 425.
Fill a large saucepan with water and add potatoes. (Potatoes can be peeled and cut and kept in water for several hours before cooking). Add salt (should be as salty as the ocean) and place a lid almost over entire top and bring potatoes to a boil and then reduce to medium and cook until the tip of a sharp knife goes in easily almost half way through the potato – about 5-10 minutes. Do not cook all the way through.
Drain potatoes and put back in saucepan and place over burner and gently shake pan to evaporate any water.
Drizzle melted beef drippings or olive oil over potatoes and carefully toss. Lightly sprinkle with salt and place on baking tray and arrange cut side down to get a nice crisp potato. Use 2 baking trays if the potatoes are too crowded. Place on bottom rack of oven. Roast for 10-15 minutes or until potato is very brown on bottom and turn potatoes and put back in oven for another 5-8 minutes or until bottom is brown and repeat until most of the sides are nicely browned. Remove and place on serving tray and serve right away.