ROSEMARY & GARLIC ROAST POTATOES WITH CHIPOLATAS

Rosemary & garlic roast potatoes with chipolatas image

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

Provided by Good Food team

Time 1h30m

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 344 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium