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Rosemary & garlic roast potatoes with chipolatas - with Barbismoked™ Rosemary Smoked Garlic


2kg King Edward potatoes, cut into large pieces
2 tbsp each butter and olive oil
1 bulb of Barbismoked™ Rosemary Smoked 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 Rosemary Smoked 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.


Based on a recipe featured on BBC Good Food