Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
Scrub, rinse, and pare medium potatoes. Cook in salterd boiling water
15 minutes. Drain. When a roast of lamb, beef, veal,or fowl is nearly
done, add potatoes to roasting pan. Baste potatoes few times with drip-
pings in roasting pan. They should roast about 45 minutes. Turn them
occasionally. Sprinkle lightly with salt before serving around roast
platter in a separate warmed serving dish.
Allow 2 or more for each serving.