Rosemary and Lamb Crispy Roast Potatoes
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Ingredients1 h servings 352 cals
Original recipe yields 4 servings
- 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.
Per Serving: 352 calories; 1.9 g fat; 64.6 g carbohydrates; 20 g protein; 35 mg cholesterol; 35 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was good but does taste much better using beef drippings. If you're a fan of lamb, you'll like this.