On Nov 6, 10:43*am, merryb > wrote:

> It's good! I always cut some slits in it and put in a couple of garlic
> cloves. Then I add potatoes and roast them in the grease, turning
> occasionally to brown evenly. It helps to boil the spuds for 10
> minutes before adding them to the roast- good shit, Maynard...


At what point do you add the potatoes... while it's roasting (do they
end up swimming in grease?) or after, along with a controlled amount
of the rendered fat?