1 ½ pounds small red or white skinned potatoes (or a mixture)
1/8 cup good olive oil
1 Tablespoon minced garlic (3 cloves)
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons minced fresh rosemary leaves
Cut potatoes in half or quarters for larger ones, and place in a bowl with the olive oil, salt, pepper, garlic and rosemary. Toss until potatoes are well coated.
Dump the potatoes on a baking sheet and spread out into one layer.
Cook in the oven at 400 degrees for approximately 60 minutes until browned and crisp. Flip the potatoes twice with a spatula during cooking to ensure even browning.
About 20 minutes before removing potatoes from oven, heat 1 tablespoon of olive oil in frying pan. Brown Rosemary Chicken Links in pan (approximately 5 minutes) and cut into 1 inch or bite size pieces.
Remove pan from oven and combine sausage with potatoes and serve hot.
These Rosemary links are super juicy with tons of flavor, and they’re great on their own!