Name: Rosemary & garlic roast potatoes with chipolatas
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 8 servings
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

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Dinner

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.

2kg King Edward potatoes cut into large pieces

1 bulb garlic separated into unpeeled cloves

Rosemary & garlic roast potatoes with chipolatas

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