The last time I added potatoes to a pot of meat in the oven, they were kind of dry on some ends (the potatoes)Is there a secret to this? Like adding them at a certain time? Or they must be coated in the meat's juice? Or what could I have done wrong?Thx~
I cook potatoes and carrots with a roast in the oven and I always cover them in liquid-cream of mushroom soup and french onion soup, or at least enough beef boullion to cover themIf you cook them without liquid they will be dryCover the pot with a cover or aluminum foil too I cook the potatoes, carrots and meat for the same amount of time- 21/2 to 3 hours.
