Rosemary and Lamb Crispy Roast Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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:
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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