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Browned Potatoes

Roasted potatoes cooked in a greased pan with dripping until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Browned Potatoes

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Boil the potatoes with their skins on.

  2. Drain the water.

  3. Using a clean towel, hold each potato and peel off the skin.

Roast

  1. Place the peeled potatoes in a greased baking pan.

  2. Roast in a 400°F (200°C) oven with good dripping until well colored.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Potatoes
Provide the starchy base that becomes soft inside and crisp and browned outside when roasted.
Dripping
Adds fat that carries heat to the potato surface, helping it brown and develop flavor.

The step that matters

Roasting until well colored. Browning depends on surface dryness and hot fat; potatoes that are too wet or the oven too cool will steam and stay pale.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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