1    (4sm/3lg) potatoes,peeled
27 1/2    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
(Scotland)