"jmcquown" > wrote in
:

> There could be a huge debate here about what type of potatoes. Small
> "new" ones, medium red ones, Idaho white spuds or Yukon Gold. Use
> whatever you like! I would recommend you cut larger potatoes into 2
> inch pieces; I leave the skins on. Brush these also with oil and for
> potatoes I *do* sprinkle with both salt & pepper. Probably an hour at
> that temp. Poke a fork in them to see if they are done; if the pork
> loin reaches desired cooking temp before the potatoes are done, wrap
> the pork in some foil after it stands to hold in the heat and finish
> cooking the potatoes to desired doneness.
>
> Welcome to the group! And thanks for making me crave pork loin and
> roasted potatoes.
>
> Jill (who has to go to the grocery store anyway)
>

I like to par boil my spuds before roasting...and use a lemon pepper
seasoning blend on them or a lemon garlic seasoning. The par boiling.
Ithink, gives them a better texture. I don't peel them but do cut them up
if they are on the large size.

--
Last year's nuts must go.
- Michael Odom