Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Baking potatoes (medium)
1/4 ts Celery salt
1/4 ts Onion salt
1/4 c Butter or margarine
1 ts The herb mix you are using
-on the roast

Now: Potatoes (around the roast)-- say, 4 servings. I know, you are
two people but *I* eat like two people all by myself! If you really
feel you both eat like birds-- halve everything for 2-3 servings.

Diresctions: Wash and peel the potatoes (you can just scrub them if
you wish); cut potatoes lengthwise-- 8 wedges. Figure you add them 1
1/4 -2 hrs before the roast is done; overlap potaoes as little as
possible and dot with butter/margarine. sprinkle with the herbs and
the onion celery salts. Add a little ground peppper if you like.
Check potatoes and remove when tender and be sure to turn and baste
them with those great pan drippings once or twice while cooking!
From: Sheryl Stewart Date: 01-11-95

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