Rosemary & garlic roast potatoes with chipolatas
- Preparation and cooking time
- Serves 8
- 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
- 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.