Rosemary and Lamb Crispy Roast Potatoes Recipe - Allrecipes.com
Rosemary and Lamb Crispy Roast Potatoes Recipe
  • READY IN 1 hr

Rosemary and Lamb Crispy Roast Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Aug 16, 2006

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

 
Aug 02, 2010

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

 

2 Ratings

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Nutrition

  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 64.6 g
  • 21%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 8.2 g
  • 33%
  • Protein
  • 20 g
  • 40%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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