Crunchy
roast potatoes
Yield:
4 Servings
1 ea (4sm/3lg) potatoes peeled 27 1/2 ea Fresh fine bread crumbs
1
-t mixed herbs Hot roast drippings Cut potatoes in even pieces
and parboil in salted water for 8 min. Drain and allow to dry
off. Heat drippings fat or butter in deep roasting pan. Roll
the potatoes in fat to cover and roast for 30 min. at 375 basting
occasionally. Mix together the crumbs and hervs. Carefully remove
the part cooked potatoes and rool in the crumb mixture before
returning to pan and continue cooking until nicely browned.
Serves 4. Crunchy Roast Potatoes
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