Rosemary roast potatoes and parsnips
(from Elyce123’s recipe box)
Make up to the end of step 2, then spread onto baking sheets to cool. Freeze until solid, then transfer to food bags, freeze for up to 1 month, cook from frozen adding an extra 15 minutes cooking time
Source: delicious. December 2005
Prep time: 15 minutes
Cook time: 75 minutes
Serves 8 people
Categories: December, can be frozen
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
Directions
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Preheat the oven to 190˚C/fan 170˚C/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.
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Meanwhile, grind the salt and rosemary leaves in a pestle and mortar. Sprinkle on the veg.
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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 200˚C/fan 180˚C/gas 6. Turn the vegetables, then cook for 15 minutes, or 30 from frozen, until golden and crispy.