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Roasted Potatoes

Roasted potatoes baked with dripping and salt.

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare

  1. Prepare the potatoes as for boiling.

  2. Place them in a saucepan with cold salted water and bring to a boil.

  3. Strain and dry the potatoes well in a cloth.

Roast

  1. Place them in a baking dish with 3 to 4 tablespoons of dripping.

  2. Sprinkle with salt and bake at 400°F (200°C) for 45 minutes to 1 hour, until soft and nicely browned.

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 body that softens inside and becomes crisp and browned outside.
Dripping
Conducts heat well and carries flavour, helping the potato surfaces brown and crisp.

The step that matters

Drying the potatoes well after straining. Surface moisture turns to steam in the hot oven and prevents browning. Drying the potatoes thoroughly lets the fat coat the surface and crisp it instead of steaming it.

“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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