Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Rosemary & garlic roast potatoes with chipolatas

Contains pork – recipe is for non-Muslims only
Give your roasties a little style and originality with rosemary, garlic and chipolatas

  • Prep: 10 mins
    Cook: 1 hrs 20 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 344
  • Carbohydrates 45
  • Saturated Fat 5
  • Sugar 2
  • Protein 11
  • Fat 14
  • Fibre 3
  • Salt 0.63

Nutrition per serving

  • Calories 344
  • Carbohydrates 45
  • Saturated Fat 5
  • Sugar 2
  • Protein 11
  • Fat 14
  • Fibre 3
  • Salt 0.63

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

Tip

Print off your shopping list
We've put together a shopping list of everything you'll need for your easiest ever Christmas Day menu. Print it off here.

Method

  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.

Suggested recipes from this collection...