POTATOES AROUND THE JOINT
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Potatoes with the Sunday roast were
always cooked around the joint in my childhood.
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I never really found it satisfactory
because those potatoes tucked under the meat tended to be soggy and
those around the edge were only partially crisped.
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A great improvement on this method of
cooking is to put the joint on a rack above the potatoes so that the
fat and juices can run into the potato dish.
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The amount can be monitored and excess
fat drained off and kept for another occasion.
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Incidentally, potatoes roasted this way
can be enhanced by adding a chopped onion.
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