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.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

352 calories; protein 20g 40% DV; carbohydrates 64.6g 21% DV; fat 1.9g 3% DV; cholesterol 35mg 12% DV; sodium 35.3mg 1% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 3 stars
08/16/2006
This was good but does taste much better using beef drippings. If you're a fan of lamb you'll like this. Read More
(12)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/16/2006
This was good but does taste much better using beef drippings. If you're a fan of lamb you'll like this. Read More
(12)
Rating: 3 stars
08/02/2010
Pretty good but did not have a great deal of lamb flavor to them. Read More
(1)