Browned Potatoes
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
Wash and peel the potatoes.
Partly boil the potatoes until half cooked.
Drain the potatoes and place them in a dripping tin under the meat.
Brown and serve
Cook for about 45 minutes until browned all over.
If not using under the meat, bake in a 400°F (200°C) oven until brown, basting occasionally with dripping.
Place on kitchen paper to remove excess fat before serving.
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
- Starch that softens inside and crisps and browns on the outside when fried or roasted in fat.
- Dripping (or cooking fat)
- Conducts heat evenly and carries browning, giving the potatoes a crisp, golden crust.
The step that matters
Partly boil the potatoes until half cooked. Parboiling gelatinises the outer starch so the surface can crisp in fat, while the inside cooks through without drying out. Undercooking leaves them hard; overcooking makes them break apart and absorb too much fat.
“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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