Photo: Lars Blankers
Rosemary & garlic roast potatoes with chipolatas
5 ingredients
10 min
Serves 8
openrecipes
Give your roasties a little style and originality with rosemary, garlic and chipolatas
Estimated Nutrition (whole recipe, rough)
639
Calories
32g
Protein
40g
Fat
40g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes