Rosemary and Lamb Crispy Roast Potatoes You Have To Try

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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."

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

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

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.

Notes :

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