Roast Potatoes Under Meat
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- potatoes
- meat dripping
Instructions
- Half boil large potatoes and drain the water from them. Place them in an earthen dish or small tin pan positioned under meat that is roasting. Baste them with some of the dripping from the meat. When they are browned on one side, turn them and brown the other side. Serve them around the meat or in a small dish.