I remember my father’s mother — my grandmother — making these. I have not seen them since I was a little boy, then the other day I saw <a href="http://www.amazon.com/exec/obidos/tg/detail/-/0895779323/" title="Amazon.com: Books: Anne Willan's Cook It Right: Achieve Perfection With Every Dish You Cook">Anne Willan</a> making them on <a href="http://www.foodnetwork.com/food/show_ms/0,1976,FOOD_9983,00.html" title="">From Martha’s Kitchen</a> — which is ironic, since my grandmother’s name was Martha — and there she was, pulling them out of the oven. By the way, the “drippings” are from a standing rib roast.
Roasted Potatoes
- 3 pounds Idaho potatoes, peeled and halved
- Coarse salt
- 1/2 cup drippings
Preheat oven to 400°F.
Place potatoes and salt in a large saucepan. Add enough water to cover. Bring to a boil and cook for 5 minutes. Remove from heat and drain. Score potatoes all over with the tines of a fork.
Combine cooked potatoes and drippings in a roasting pan large enough to allow the potatoes to roast in a single layer. Transfer to oven and roast until crispy and golden brown, about 1 hour.
<a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25221,00.html">Food Network: Recipes</a>