Roasted in the oven until they are golden and crisp, rosemary roast potatoes and parsnips are simple, quick and the perfect accompaniment to a roast dinner.
Ingredients
- 2kg large floury potatoes
- 1kg small parsnips (if large, halve lengthways)
- 1 tbsp Maldon sea salt
- 10 fresh rosemary sprigs
- 8 tbsp vegetable oil
Method
- 1. Preheat the oven to 190C/fan170C/gas 5. Halve the potatoes. Place in a large pan of salted water. Bring to the boil and cook for 3 minutes. Add the parsnips and boil for a further 3 minutes. Drain.
- 2. Meanwhile, grind the salt and rosemary leaves in a pestle and mortar. Sprinkle on the veg.
- 3. Put the oil into the oven’s tray (that slots into the rungs of the oven) and pop in the oven for 5 minutes. Tip the vegetables into the tray, toss and roast for 1 hour. Increase the temperature to 200C/fan180C/gas 6. Turn the vegetables, then cook for 15 minutes, until golden and crispy.
Nutritional info
Per serving: 368kcals, 12.9g fat (1.5g saturated), 7.5g protein, 58.8g carbs, 8.6g sugar, 2.3g salt
Chef's tip
To freeze: prepare up to the end of step 2, then spread out on baking sheets to cool. Freeze until solid, then transfer to food bags. Freeze for up to 1 month. On the day, cook from frozen, adding an extra 15 minutes to the cooking time.