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.
Original recipe makes 4 servings
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
-
PREP
15 mins
-
COOK
45 mins
-
READY IN
1 hr
Directions
- 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
Calories: 352 kcal
Carbohydrates: 64.6 g
Cholesterol: 35 mg
Fat: 1.9 g
Fiber: 8.2 g
Protein: 20 g
Sodium: 132 mg