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Browned Potatoes

Browned potatoes are potatoes boiled until half cooked, then roasted with dripping until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Browned Potatoes

Oven, in the book's wordsA brisk oven

Ingredients

Directions

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

Prepare

  1. Wash and peel the potatoes.

  2. Partly boil them until half cooked.

  3. Drain the potatoes and place them in a roasting pan under the meat.

Roast

  1. Cook for about 45 minutes until browned all over.

  2. If not using meat, bake in a 400°F (200°C) oven until brown, basting occasionally with dripping.

  3. Place on paper towels to remove excess fat before serving.

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
Starchy interior turns fluffy when cooked, while the peeled surface browns crisply in the fat.
Dripping
Fat conducts heat well and promotes browning and crisp edges on the potatoes.

The step that matters

Partly boil before roasting. Parboiling gelatinises the outer starch and roughens the surface, so the potatoes brown and crisp in the fat rather than staying pale and dense. Skipping it or boiling too long leaves them mushy or underdone in the centre.

“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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