Try something a little different this chirstmas with this rosemary & garlic roast potatoes with chipolatas
2kg/4lb 8oz 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
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.
344 kcals, protein 11g, carbs 45g, fat 14g, sat fat 5g, fibre 3g, sugar 2g, salt 0.63g