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Rosemary and Lamb Crispy Roast Potatoes Recipe

Recipe by: sarahjkelly

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat 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.
  • 2Place 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.
  • 3Bake for 45 minutes in the preheated oven, or until dark brown and crispy.
Ingredients
  • 4 servings
  • 352 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    352
    18%
  • Fat:
    1.9
    3%
  • Carbs:
    64.6
    21%
  • Protein:
    20
    40%
  • Cholesterol:
    35
    12%

Based on a 2,000 calorie diet

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