ROSEMARY AND LAMB CRISPY ROAST POTATOES

Rosemary and Lamb Crispy Roast Potatoes image

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.

Provided by sarahjkelly

Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes

Time 1h

Yield 4

Number Of Ingredients 4

Ingredients

4 large baking potatoes, peeled and quartered
½ teaspoon dried rosemary
½ cup lamb roast drippings, cooled to room temperature
salt to taste

Steps:

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.

Nutrition Facts : Calories 351.6 calories, Carbohydrate 64.6 g, Cholesterol 35 mg, Fat 1.9 g, Fiber 8.2 g, Protein 20 g, SaturatedFat 0.7 g, Sodium 35.3 mg, Sugar 2.9 g