Roast potatoes and parsnips

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

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

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.
Meanwhile, grind the salt and rosemary leaves in a pestle and mortar. Sprinkle on the veg.
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.

Method

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.
Meanwhile, grind the salt and rosemary leaves in a pestle and mortar. Sprinkle on the veg.
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.

delicious. tips

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.

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