Ingredients
- 4 large potatoes, cut into chunks
- 2 tbsp vegetable oil
- 12 cocktail sausages
- 200g chestnut
- handful parsley leaves, roughly chopped
Method
- STEP 1
Heat oven to 230C/fan 210C/gas 8. Tip the potatoes into a roasting tin and toss in oil. Place in the oven on the shelf below thepoussin and roast undisturbed for 30 mins.
- STEP 2
Toss through the sausages and chestnuts, then cook 15 mins more until the sausages are brown. Scatter over the parsley to serve.
Recipe from Good Food magazine, January 2008
Ingredients4 large potatoes, cut into chunks2 tbsp vegetable oil12 cocktail sausages200g chestnuthandful parsley leaves, roughly choppedMethodSTEP 1Heat oven to 230C/fan 210C/gas 8. Tip the potatoes into a roasting tin and toss in oil. Place in the oven on the shelf below thepoussin and roast undisturbed for 30 mins.STEP 2Toss through the sausages and chestnuts, then cook 15 mins more until the sausages are brown. Scatter over the parsley to serve.Recipe from Good Food magazine, January 2008
All-the-trimmings roast potatoes
