Roast potatoes and parsnips
- Portion size: Serves 8
- Takes 15 minutes to make and 1¼ hours in the oven
- Difficulty: easy
Sweet, crisp and golden, these rosemary roast potatoes and parsnips are a simple, quick side dish recipe for your Christmas meal.
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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
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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.
Nutrition
- 368kcals Calories
- 12.9g (1.5g saturated) Fat
- 7.5g Protein
- 58.8g (8.6g sugar) Carbs
- 2.3g Salt
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