1. Preheat the oven to 200 °C; peel the potatoes (or scrub thin-skinned new potatoes well) and cut into 3-4 cm wedges, cut the onions into eighths and crush the garlic cloves in their skins.
2. Parboil the potatoes in salted water for 5 minutes, drain and let them steam for 2-3 minutes so the surface dries - this makes them crispier.
3. In a large roasting tin, toss the potatoes, onions and garlic with the olive oil, the stripped rosemary leaves, salt and pepper and spread in a single layer.
4. Prick the sausages in a few places with a fork, nestle them among the potatoes and roast for 25 minutes.
5. Turn the sausages, toss the potatoes, drizzle with the white wine and roast for another 20-25 minutes until the sausages are nicely browned and cooked through and the potatoes are golden with crisp edges.
6. Serve straight from the tin, drizzled with the pan juices.
Tip: Don't overcrowd the tin: if the potatoes are piled on top of each other they steam instead of browning - use two tins instead.
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