Rosemary and Lamb Crispy Roast Potatoes

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"Potato wedges are roasted until crispy and brown with real meat flavor. These potatoes are to be made with the fat and juices that come from roasting a joint of lamb. Best eaten with lamb, vegetables and gravy for a proper English Sunday dinner."
Rosemary and Lamb Crispy Roast Potatoes Rosemary and Lamb Crispy Roast Potatoes
☆☆☆☆☆
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  • Serves
    4
  • Prep
    15 m
  • Cook
    45 m
  • Ready In
    1 h
  • Difficulty
  • Nutritions
    1. Calories:
      352 kcal
      18%
    2. Fat:
      1.9 g
      3%
    3. Carbs:
      64.6 g
      21%
    4. Protein:
      20 g
      40%
    5. Cholesterol:
      35 mg
      12%
    6. Sodium:
      132 mg
      5%

Method for Rosemary and Lamb Crispy Roast Potatoes

  • 1
    Preheat the oven to 425 degrees F (220 degrees C). Place the potatoes in a large pan and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, just cooking partially.
  • 2
    Place the potatoes into a large lidded tub and pour in the lamb drippings. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a baking sheet.
  • 3
    Bake for 45 minutes in the preheated oven, or until dark brown and crispy.

Ingredients

  • 4 large baking potatoes, peeled and quartered
  • 1/2 teaspoon dried rosemary
  • 1/2 cup lamb roast drippings, cooled to room temperature
  • salt to taste
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A source: Allrecipes.com

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