Name: Rosemary & garlic roast potatoes with chipolatas
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 8
Cuisine: British
Ingredients: 2kg King Edward potatoes cut into large pieces; 2 tbsp each butter and olive oil; 1 bulb garlic separated into unpeeled cloves; 2 tbsp chopped rosemary; 12 pork chipolatas

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Rosemary & garlic roast potatoes with chipolatas

Rosemary & garlic roast potatoes with chipolatas

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr and 20 mins

A star rating of 4.5 out of 5.6 ratingsRate

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Give your roasties a little style and originality with rosemary, garlic and chipolatas

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Ingredients

Nutrition

Units:

MetricUS

2kg King Edward potatoes

cut into large pieces
2 tbsp each butter

and olive oil
1 bulb garlic

separated into unpeeled cloves
2 tbsp chopped rosemary
12 pork

chipolatas

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Nutrition: per serving

kcal344
fat14g
saturates5g
carbs45g
sugars2g
fibre3g
protein11g
salt0.63g

low

Method

step 1

Heat oven to 200C/180C fan/ gas 6. Put the potatoes in a pan of cold water, bring to the boil and simmer for 5 mins. Meanwhile, put the butter and oil into a large, shallow roasting tray and heat in the oven. Drain the potatoes in a colander, giving them a good shake to fluff the edges up a little. Toss in the hot oil in the tray and roast for 20 mins.
step 2

Add the garlic, rosemary and chipolatas to the tray, toss well together and roast for a further 50 mins until the potatoes are crunchy and golden brown and the sausages are cooked through.

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Recipe from Good Food magazine, January 2011

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A star rating of 4.5 out of 5.6 ratings

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