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Rosemary and Lamb Crispy Roast Potatoes

Rosemary and Lamb Crispy Roast Potatoes

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
sarahjkelly

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 {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cheepy
10

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
1

mkaras

8/2/2010

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

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