Italian sausage and crispy potatoes

Wash the potatoes, peel them, and wash again.

Cut small potatoes in half and bigger ones into three or four pieces so they stay small and roast quickly.

Turn the oven on to 180 Celsius.

Heat two to three tablespoons of extra virgin olive oil in a cast iron casserole over medium-low heat, add the potatoes and saute, stirring constantly, about five to ten minutes until they start to brown.

Add two whole garlic cloves, the mixed herbs, a generous amount of salt, about three tablespoons of extra virgin olive oil and the rosemary, and stir quickly.

Roast at 180 Celsius about 20 minutes until golden brown, stirring every now and then so they do not stick.

Set the sausages among the potatoes, uncovered, and return to the oven about 20 more minutes until the sausages are cooked and the potatoes crispy.

Remove the rosemary stalk and the garlic.

Plate the potatoes at the bottom with the sausages on top.