- 2kg King Edward potatoes, cut into large pieces
- 2 tbsp each butter and olive oil
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 bulb garlic, separated into unpeeled cloves
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's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 12 pork chipolatas
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
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.
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.