Wash potatoes thoroughly and cut off any bad spots on the potato.Boil until potato is done.
Slice the each potato into 4 or 5 wedges. Place meat side down into
the roasting pan with beef (or deer) roast that is almost done (do not remove meat juices). Cook until meat is done and potato is crisp on the outside but tender on the inside.
13/16 new potatoes
1 lb margarine/butter
1/4 c milk
salt & pepper to taste
Scrape (do not peel) the red skins from the new potatoes.Rinse then place in pot with water covering the potatoes.Bring to a boil, then reduce heat, cover and let cook until the potatoes are tender (but not falling apart). Take off of heat.Gently shake the mixture to loosen some of the potato into the broth. Put the margarine into the mixture. Pour milk into the mixture. Sprinkle with salt and pepper.Stir and let sit until rest of the meal is prepared.