Tasty Roast Potatoes
Potatoes baked round the roast can be given their own special flavour and texture with a little extra time spent on preparation. Plunge peeled potato halves into very hot water for a few minutes. Dry them and prick all over with a skewer. Cook very slowly (at least an hour) in the pan with the meat. Baste and turn them frequently. The pricking allows a little fat to impregnate the potatoes, making them soft on the inside.
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https://paperspast.natlib.govt.nz/newspapers/CHP19610517.2.7.11
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Press, Volume C, Issue 29515, 17 May 1961, Page 3
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80Tasty Roast Potatoes Press, Volume C, Issue 29515, 17 May 1961, Page 3
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This newspaper was digitised in partnership with Christchurch City Libraries.
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