Crusty roasted potatoes and parsnips

Crusty roasted potatoes and parsnips

By
From
Margaret Fulton Favourites
Serves
6
Photographer
Tanya Zouev and Armelle Habib

Potatoes and parsnips roasted this way have a wonderful crisp golden crust. You can add cloves of garlic to give the vegetables extra punch.

Ingredients

Quantity Ingredient
1kg even-sized, medium potatoes such as desiree or pontiac, peeled and halved or quartered
1/4 cup olive oil
sprigs rosemary, (optional)
sea salt and freshly ground black pepper
3 parsnips, scraped lightly and halved
4-6 garlic cloves, (optional)

Method

  1. Preheat the oven to 200°C. Place the potatoes in a medium-sized saucepan, add enough water to cover, and boil for about 5 minutes until just tender. Drain and cool slightly, then with the lid on, shake the pan lightly so that the potatoes dry and have a slight crumbling on the surface but retain their shape.
  2. Place the oil, rosemary, salt and pepper in a bowl. Add the potatoes and parsnips and toss until well coated. Arrange the vegetables in a single layer in a baking tray. Bake for 1 hour, or until very crisp, adding garlic cloves after 30 minutes and turning occasionally. Serve immediately.
Tags:
Margaret
Fulton
Favourites
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