Rosemary and Lamb Crispy Roast Potatoes

Rosemary and Lamb Crispy Roast Potatoes

2 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
sarahjkelly
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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (2)

Rate This Recipe
Cheepy
10

Cheepy

This was good but does taste much better using beef drippings. If you're a fan of lamb, you'll like this.

mkaras
1

mkaras

Pretty good but did not have a great deal of lamb flavor to them.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 352 cal
  • 18%
  • Fat
  • 1.9 g
  • 3%
  • Carbs
  • 64.6 g
  • 21%
  • Protein
  • 20 g
  • 40%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 132 mg
  • 5%

Based on a 2,000 calorie diet

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