is there a sane way of roasting potatoes at low temperatures?
I ask because I am pot roasting a silver-side joint and would like some roast spuds to go with it. However the pot roast is to be done at 140c, whereas the spuds need roasting at around 200c. 60 degrees is a big difference, if it was 10, maybe 20 I'd just throw them in regardless.
If the potatoes roasted in say 20 minutes, I'd just them as the joint rests, which is how I do my Yorkshire puddings. Sadly the potatoes end up taking to an hour or so, and I really don't like reheating just rested joints of meat.
how can I go about doing this?