Get together your potatoes. I like to use a mix. I have baby Peruvian Purples, fingerlings, and White Maine Potatoes from Aroostook County way up north where most of the potatoes are grown. I am using all waxy skinned potatoes since they stand up to boiling well. Russet potatoes fall apart when you boil them so stick to boilers.
The Peruvian Purples and Fingerlings don't need cutting or peeling so set them aside for later. You will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.
The Maine White potatoes need to be peeled and cut in halves or even quarters.
Rinse them and when the water runs clear set them aside covered with cold water. This will stop them from turning brown and they will keep this way all day, and even several days in the fridge. remember that you will add them and the other root vegetables to the pot exactly 25 minutes before the roast will be done.
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