A marvelously tasty and effortless addition to the main course when you are roasting a joint of meat (pork, beet or lamb).
Cut and trim the potatoes to about the size of golf balls. Boil or steam them in salted water until nearly done. Dry them in a towel. Put in a pan containing drippings (or right in with the meat), brush well with the drippings, and roast in a hot oven for about 15 minutes. (If you put them right in with the meat, which is roasting at a lower temperature, they will take longer to cook.)