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Crunchy roast potatoes

Yield: 4 Servings

1 ea (4sm/3lg) potatoes peeled 27 1/2 ea Fresh fine bread crumbs 1

-t mixed herbs Hot roast drippings Cut potatoes in even pieces and parboil in salted water for 8 min. Drain and allow to dry off. Heat drippings fat or butter in deep roasting pan. Roll the potatoes in fat to cover and roast for 30 min. at 375 basting occasionally. Mix together the crumbs and hervs. Carefully remove the part cooked potatoes and rool in the crumb mixture before returning to pan and continue cooking until nicely browned. Serves 4. Crunchy Roast Potatoes

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