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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 352 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

2

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

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