Rosemary & Garlic Roast Potatoes with Chipolatas

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Put the butter and olive oil in a large roasting pan and heat in the oven for 5 minutes until melted and hot.

2. Put the potato pieces in a pan of boiling water and cook for 5 minutes, then drain well and shake them in the colander to rough up the edges.

3. Carefully add the potatoes to the hot fat in the roasting pan with the unpeeled garlic cloves and chopped rosemary, turning to coat everything.

4. Roast for 25 minutes, then turn the potatoes and garlic over with a spatula.

5. Add the chipolatas to the pan, nestled among the potatoes, and roast for another 25 minutes, turning the sausages and potatoes once more halfway through.

6. Check that the chipolatas reach 160°F (71°C) in the centre. Squeeze the soft garlic out of its skins and serve with the potatoes and sausages.