Rosemary Potato

    Rosemary Potato


    5 people made this

    About this recipe: Potatoes are roasted until crispy and brown with with fat and juices from roasting lamb. Great with a meaty dish.

    Serves: 4 

    • 4 large potatoes, peeled and quartered
    • 1/2 teaspoon dried rosemary
    • Salt to taste
    • Cooled dripping from a joint of roast lamb

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 220 C.
    2. Place the potatoes in a large pot on the stove and fill with enough water to cover. Bring to the boil and cook for about 10 minutes, just cooking partially.
    3. Place the potatoes into a large dish with a lid and pour in the lamb dripping. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a roasting tin.
    4. Roast for 45 minutes in the preheated oven, or until dark brown and crispy.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate