Rosemary & garlic roast potatoes with chipolatas

Rosemary & garlic roast potatoes with chipolatas

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(5 ratings)

Prep: 10 mins Cook: 1 hr, 20 mins

Easy

Serves 8
Give your roasties a little style and originality with rosemary, garlic and chipolatas

Nutrition and extra info

Nutrition: per serving

  • kcal344
  • fat14g
  • saturates5g
  • carbs45g
  • sugars2g
  • fibre3g
  • protein11g
  • salt0.63g
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Ingredients

  • 2kg King Edward potatoes, cut into large pieces
  • 2 tbsp each butter and olive oil
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 bulb garlic, separated into unpeeled cloves
    Garlic

    Garlic

    gar-lik

    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp chopped rosemary
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 12 pork chipolatas
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

Method

  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.

  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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Comments (5)

CailinLondon's picture
3.75

Best roast potatoes I've ever cooked! It didn't need as long as the recipe said - when I added the sausages, everything was ready after 30 minutes.

isabellegrace's picture
4

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.

novastar4's picture
4

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.

janaskar's picture
5

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!

lilmssquirrel's picture
5

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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