Rosemary & garlic roast potatoes with chipolatas
Serves 8
Easy
Prep:
Cook:
Give your roasties a little style and originality with rosemary, garlic and chipolatas
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- 2kg King Edward potatoescut into large pieces
- 2 tbsp each butterand olive oil
- 1 bulb garlicseparated into unpeeled cloves
- 2 tbsp chopped rosemary
- 12 porkchipolatas
Nutrition: per serving
- kcal344
- fat14g
- saturates5g
- carbs45g
- sugars2g
- fibre3g
- protein11g
- salt0.63glow
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.
