Rosemary & garlic roast potatoes with chipolatas

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• Becks

  25 December 2010

  Becks rated and commented on this recipe

  

  Top marks! Don't like Rosemary so left it out and used Maris Pipers. Hubby said they were the best rosaries ever - even better than goose fat ones. Crispy and golden on the outside and fluffy inside. What more can you ask for?

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• janaskar

  27 December 2010

  janaskar rated and commented on this recipe

  

  Wonderful!!!the Rosemary and garlic gave it a wonderful flavor and cooking the chipolatas with it meant I didn't have to worry about space in my oven. Served it with the Cider Roast turkey and as it was resting for 1hr it gave me just enough time to do this recipe. will use it again...not just for Christmas!

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• naz ali

  03 January 2011

  naz ali rated and commented on this recipe

  

  I added red onion also and it seemed to have worked. Couldn't find rosemary anywhere on the day (pre-christmas) so mixed some herbs together and it turned out fine. All in all, will be making this again.

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• isabellegrace

  15 February 2011

  isabellegrace rated and commented on this recipe

  

  I made this as a side dish so left the sausages out. Really nice roasties but I found they didnt need cooking as long as the recipe states, mine were ready after approxiamtely 30 minues after the garlic & rosemary went it - delicious all the same.

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 10 mins

Cook 1 hr 20 mins

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

PER SERVING

344 kcalories, protein 11.0g, carbohydrate 45.0g, fat 14.0 g, saturated fat 5.0g, fibre 3.0g, sugar 2.0g, salt 0.63 g

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