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For a nice change to your roast potatoes try this. Par boil 1lb of potatoes for about 10 mins whilst heating a lighly oiled baking tray in the oven,drain the potatoes and then toss them gently in a mixture of 2 tblsp flour, a pinch of salt and shake of white pepper. Put the potatoes on the baking tray and finishing cooking in the oven, middle shelf for about 20 mins gas mark 4. The pototoes when cooked will have a lovely crispy coating.

try this and for more recipes

http://tastefullysimple.com/web/dgoodacre

Garlic Roasted Potatoes and Squash

Ingredients

1 Tbsp. Garlic Garlic™

1 Tbsp. Spinach & Herb Dip Mix

1 Tbsp. Seasoned Salt

1/2 cup olive oil or canola oil

2 chopped large zucchini or yellow summer squash

2 1/2 lbs. cubed potatoes

Directions

Combine first 4 ingredients; toss with potatoes and vegetables. Spread in a 9 x 13 pan; bake at 350° for 50-60 minutes. Stir once after 30 minutes. Makes 6-8 servings.

My husband loves a good roast! Try a tenderloin or an eye round.

When I make mine I pepper each side and sear each side until brown, about 1 min each.

In the botton of the pan I put 1/2 white onion, chopped, 2 cloves of garlic, smashed with side of knife, 1 1/2 cups reduced sodium beef broth, 3/4 cup red wine. Simmer with lid on for correct time for your size roast. Check the liquid level every ten minutes or so and add water if needed. Thicken as desired.

I got a great recipe from an executive chef for potatoes,

Coarsely cube potatoes, leave skin on. Toss them in a bowl with extra virgin olive oil, and a few teaspoon ranch salad dressing powder, bake 375* for 45 mins, tossing once, then 10-20 mins longer to crisp.

Another potato, though not baked:

1 large potato and 1 rutabega for every 2 people

Boil (salted water) in seperate pans because rutabegas take much longer!

Once they are cooked drain them in a collendar VERY well, and mash them together in a bowl. Add butter until you get the texture you desire, and LOTS of pepper.

Carrots and turnips, and/or zuccini chopped and boiled, dotted with butter and salt&peppered were a big hit at a christmas dinner last year.

Good Luck!

The recipe for the roast is bordelaise sauce. Check your cookbook!

I've always had good results with a beef rump roast cooked in a crock pot. It always comes out very tender and moist. I just brown the meat on all the sides and put it in a crock pot with carrots, celery, onions and potatoes. I add beef broth and spices like bay leaves, salt, pepper, garlic, Greek seasoning, etc. I then let it cook all day. If you floured your meat before you browned it then you may not have to thicken the gravy when the meat is done. I usually don't flour mine so I put the roast and veggies on a serving platter and make a gravy with the juices that were in the crock pot.

Hope this helps.

I dont know what meat you normally cook but here are some suggestions of cuts of meat for roasting matched to different potato dishes.

Rib of beef - Potato dauphinoise ( sliced layered potaotoes with cream )

Belly of pork - Mashed potatoes with mustard

Chicken - Sauteed potatoes with garlic

Shoulder of lamb - Pommes Anna ( sliced layered potaoes with onions and meat stock )

Or you could try more international roasts

Porchetta with salad ( Italian slow roast pork with herbs, garlic, fennel and lemon )

Chinese roast 5-spice pork with rice

Baked leg of lamb with dhal ( Indian )

Chicken stuffed with couscous ( with Morrocan spices ).

Hope this gives you some ideas.

Try a beef or pork roast with tomatoes, onions, green onions, jalepeneo peppers diced, cilantro, oregano, cumin, salt , pepper, juice from one lime, and a beer or two. hen slow roast till tender.

You can serve this with tortillas if you wish or with spanish rice.

chicken over rice green beans