Rosemary and Lamb Crispy Roast Potatoes

Rosemary and Lamb Crispy Roast Potatoes

2
sarahjkelly 1

"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."

Ingredients 1 h {{adjustedServings}} servings 352 cals

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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.
Tips & Tricks
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Chef John’s Special Roasted Potatoes

See a boil-and-roast method for making beautiful, crispy roasted potatoes.

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Reviews 2

  1. 2 Ratings

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Cheepy
8/16/2006

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

mkaras
8/2/2010

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