Rosemary & garlic roast potatoes with chipolatas

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 30 minutes

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

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

• Calories: 344
• Total Fat: 14 g
• Saturated Fat: 5 g
• Sodium: 0.63 mg
• Total Carbohydrate: 45 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 11 g