Rosemary and Lamb Crispy Roast Potatoes2 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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.” - by sarahjkelly
Original recipe yields 4 servings
- 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.
- 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.
- Bake for 45 minutes in the preheated oven, or until dark brown and crispy.
Amount Per Serving (4 total)
- 352 cal
- 1.9 g
- 64.6 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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