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About this recipe:
Potatoes are roasted until crispy and brown with with fat and juices from roasting lamb. Great with a meaty dish.
4 large potatoes, peeled and quartered
1/2 teaspoon dried rosemary
Salt to taste
Cooled dripping from a joint of roast lamb
- Preheat oven to 220 C.
- 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.
- 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.
- Roast for 45 minutes in the preheated oven, or until dark brown and crispy.
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