Rosemary & garlic roast potatoes with chipolatas

• King Edward potatoes↗2kg kg

  cut into large pieces

• butter2 tbsp tbsp

  and olive oil

• garlic bulb↗1

  separated into unpeeled cloves

• chopped rosemary2 tbsp tbsp
• pork chipolatas↗12

  chipolatas

Step-by-step instructions

1. 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. 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.