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Rosemary and Lamb Crispy Roast Potatoes

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."

Rate/Review | Read Reviews (2)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.