Rosemary & garlic roast potatoes with chipolatas
  • Cook Time: 10 mins
  • Serving: 8 Persons
Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 344
  • Carbohydrate Content: 45g
  • Fat Content: 14g
  • Fiber Content: 3g
  • Protein Content: 11g
  • Saturated Fat Content: 5g
  • Sodium Content: 0.63g
  • Sugar Content: 2g

Rosemary & garlic roast potatoes with chipolatas Recipe

By 2021-06-25

Last-minute Christmas recipe for 8 people, takes only 20 mins; recipe has king edward potato, butter, garlic, rosemary and pork.

Ingredients

  • Butter - 2 tbsp each butter and olive oil
  • Rosemary - 2 tbsp chopped rosemary
  • Pork - 12 pork chipolatas
  • King Edward Potato - 2kg King Edward potatoes, cut into large pieces
  • Garlic - 1 bulb garlic, separated into unpeeled cloves

Instructions

  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.