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

Nutrition per serving

  • kcal 344
  • fat 14g
  • saturates 5g
  • carbs 45g
  • sugars 2g
  • fibre 3g
  • protein 11g
  • salt 0.63g


  • 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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  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.

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