Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.