Rosemary & Garlic Roast Potatoes With Chipolatas

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

• Cooking Time Prep 10 mins
  Cook 1 hr, 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  344

• Protein

  11g

• Carbs

  45g

• Fat

  14g

• Saturates

  5g

• Fibre

  3g

• Sugar

  2g

• Salt

  0.63g

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

Directions

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.

Categories: All Christmas