A brief turn-of-the-century recipe utilizing rendered pan drippings ("meat fryings") to roast halved potatoes in the oven until browned. Of course, you can use vegetable oil as well. I'd recommend a hot oven of 425 to 450F for these.
Original
Browned Potatoes
Pare and cut in two lengthwise, lay in a baking pan containing a little meat fryings. Place in the oven, sprinkle with salt and pepper, and bake a nice brown.
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Public rights statementThis material was originally published in the United States in 1900 and is believed to be in the public domain in the United States. Source: Good Housekeeping 1900-07: Vol 31 Iss 1, 1900-07-01, page n38, via https://archive.org/details/sim_good-housekeeping_good-housekeeping_1900-07_31_1. Repastory is not affiliated with or endorsed by Good Housekeeping 1900-07: Vol 31 Iss 1 or its current owner. Rights may vary outside the United States.
Recipe
Ingredients
potatoes, pared and cut in two lengthwise
meat drippings or vegetable oil
salt
pepper
Directions
Peel the potatoes and halve them lengthwise. Place them in a baking pan with a small amount of meat drippings. Place in the oven, season with salt and pepper, and bake until nicely browned.
Item type
recipe
Yield
Not stated
Timing
Not stated
Temperature
425F to 450F
Equipment
baking pan; oven
Names & connections
Potatoestopic · article section topic
Source context
contributor
Article Contributor and Introduction
Potatoes
By A. R. ANNABLE
THERE are many ways of cooking new potatoes to make them both palatable and nutritious, but new potatoes carelessly cooked are very indigestible and often cause sickness. — Below are some excellent recipes for cooking both early and old potatoes.
Source evidence: Potatoes
By A. R. ANNABLE
THERE are many ways of cooking
new potatoes to make them both
palatable and nutritious, but new po-
tatoes carelessly cooked are very indi-
gestible and often cause sickness. — Be-
low are some excellent recipes for cook-
ing both early and old potatoes.