Rosemary and Lamb Crispy Roast Potatoes

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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 352 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Bake for 45 minutes in the preheated oven, or until dark brown and crispy.