About this recipe:Potatoes are roasted until crispy and brown with real meat flavour. These roasties are to be made with the fat and juices that come from roasting a joint of lamb. These make a fantastic addition to a proper Sunday lunch.
4 large potatoes, peeled and quartered
1/2 teaspoon dried rosemary
Salt to taste
Cooled dripping from a joint of roast lamb
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 220 C / Gas mark 7.
Place the potatoes in a large pot on the hob 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 plastic tub 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.