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Rosemary & garlic roast potatoes with chipolatas

Rosemary & garlic roast potatoes with chipolatas

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A star rating of 4.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

Nutrition: per serving
HighlightNutrientUnit
kcal344
fat14g
saturates5g
carbs45g
sugars2g
fibre3g
protein11g
low insalt0.63g
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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

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.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2011

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Overall rating

A star rating of 4.5 out of 5.6 ratings
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