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
Directions:
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.
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Notes:
These Rosemary links are super juicy with tons of flavor, and they’re great on their own!
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