Rosemary and Lamb Crispy Roast Potatoes recipe

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Ingredients

4 large baking potatoes, peeled and quartered
½ teaspoon dried rosemary
½ cup lamb roast drippings, cooled to room temperature
salt to taste

Nutrition Info

351.6 calories
carbohydrate: 64.6 g
cholesterol: 35 mg
fat: 1.9 g
fiber: 8.2 g
protein: 20 g
saturatedFat: 0.7 g
servingSize: -
sodium: 35.3 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

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