Ingredients Jump to Instructions ↓

  1. 4 large potatoes, peeled and quartered

  2. 1/2 teaspoon dried rosemary Salt to taste Cooled dripping from a joint of roast lamb

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220 C / Gas mark 7.

  2. 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.

  3. 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.

  4. Roast for 45 minutes in the preheated oven, or until dark brown and crispy.


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