For extra convenience, prepare these crispy, buttery potatoes ahead and bake right alongside the roast. They're wonderful!
8 small russet potatoes (about 2 1/2 pounds), peeled
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
Cut slits 1/8 inch apart half-way through each peeled potato, being careful not to cut all the way through. As each potato is cut, place in large bowl with cold water to cover. After all potatoes are cut, drain water. Coat shallow baking dish with no-stick cooking spray. Place potatoes cut-side up in baking dish. Brush with butter and sprinkle with salt and pepper; cover with foil. About 1 hour before roast is done, place potatoes in oven alongside roast. Bake in 325°F. oven for 1 hour, or until tender. Remove potatoes from oven and baste with butter in bottom of baking dish. After roast is removed from oven, increase oven temperature to 450°F. Return potatoes to oven and roast, uncovered, for 15 to 20 minutes, or until lightly browned. Garnish with chopped parsley.
Makes 8 servings
Potatoes can be peeled and sliced ahead and immersed in cold water. Cover and refrigerate several hours or overnight.
EAT HEARTY TIP: Use margarine.
Servings: Per servingCalories: